10 Minute Perfect Garlic Herb Turkey

Being a newish mom I like simple and quick most of the time because lets face it my focus is pulled in 90 directions. This year all it’s going to take is 10 Minutes to Perfect Garlic Herb Turkey.

Don’t get me wrong I’m all for spending days preparing and brining a turkey, and if you are too then I have two amazing recipes Hard Cider Brine and Cajun Brine both are delicious in their own rights.

This year however I wanted quick and simple without jeopardizing flavor. This 10 Minute Garlic Herb Turkey does the trick. I remembered seeing a recipe for baked chicken using Hellman’s Mayo years ago. It looked tasty, so I figured why not just do the same thing, but on a much bigger bird. The 10 Minute Perfect Garlic Herb Turkey might just be my new go to!

Ingredients for the Perfect Garlic herb Turkey:

10-14lb Turkey defrosted/fresh

1 Cup Mayo

3 Sprigs Fresh Rosemary, removed from the stems

2 Stalks of Fresh Sage

Handful of Fresh Thyme, removed from the stems

1 Head of Garlic, skins removed

1 Teaspoon Fresh Cracked Black Pepper

1 Tablespoon Salt

1 Tablespoon lemon juice if you have it

Directions: Preheat oven to 325* F

Prepare your turkey roasting pan and rack. I like to spray mine with a non-stick spray to help the cleaning process later but this is optional.

Next open your preferred brand of Turkey and remove the neck and giblets from the cavities. Typically the neck is located inside and the giblets are wrapped in paper in the neck area. You can roast these too or toss them. Take paper towel and pat the turkey including the cavity dry.

Herbs, Garlic, Rosemary, Sage and Thyme

Next in a small bowl add all the ingredients and mix together throughly.

Using your hand gently separate the skin on the breast bone area,  so that you can spoon in the Garlic Herb mixture.  This allows the mixture to melt in between the skin and the meat giving you a juicy and delicious tasting turkey.  You will want to do the same thing on the leg area, so you can sneak flavors in there as well. For this part you will want to use about half of the Garlic Herb mixture (about 1/2-2/3 cup).

Now fold the wings behind the head to help them cook evenly, and it also helps stabilize the turkey in the pan. Put the turkey into the roasting pan. Using the remaining mixture coat the outside of the turkey with the remaining Mayo Garlic Herb mixture. I popped a half onion in mine too. You can add an onion, lemon or just leave it empty.

Next place the turkey into the oven and cook until the internal temperature on the meat thermometer is 165* F. Butterball has a great conversion site for estimating how much turkey you needs, thawing times and cooking times. This post is in no way sponsored by Butterball I just find their website helpful. After about 2/3 of the way through the cooking process if your turkey is the beautiful golden brown you can cover with aluminum foil to avoid it burning.

When the turkey is cooked through and the internal temperature is 165* F remove from the oven. Allow it to sit with foil on it for 30 min to allow the juices to redistribute. Carve and Enjoy! If your looking to thicken the juices to make gravy all you need to do is strain all the bits out of the juices then bring the mixture to a boil, and add a bit of corn starch with water to help thicken it.

10 Minute Garlic Herb Turkey

I hope you enjoy this 10 Minute Perfect Garlic Herb Turkey as much we do! Wishing you and your family a wonderful, and safe Thanksgiving!

P.s. still relearning all of the wonderful blogger things so I will get the recipe card added once I figure it out 😉

Hello 2019 (Almost 2020)! Lets Catch Up!

Hello 2019! Lets Catch Up! First let me say how I have missed all of you, and for those of you who are new to the blog I’m beyond excited to “meet” you!!  I apologize for the long post, but it’s been 3 years.  We have some catching up to do!

When we last left off in April 2016 many of you had known that I was in a bit of a fender bender (well more like a fender bender with a completely totaled car).  From that moment on 2016 was chucked full of life’s craziness.  My slight backache turned into a bulging disk with sciatica down both my legs. Also the discovery that I had an extra vertebrae (apparently more common then one might think).  Between 3 doctors appointments a week, medical massage and physical therapy life just got busy!  Lets take a moment to catch up!

From April until August I was basically an physically handicapped person who needed assistance with most of life’s tasks.  I was unable to lift more than 5lbs and sitting and/or standing for any length of time was excruciating. I can’t begin to say “thank you” enough to my friends, family and wonderful team of doctors for their help and assistance!!  Seriously not sure what I would have done without them!!

In April/May I had also started looking at new homes knowing that selling mine in the summer would be best and with the current market 2016 was finally the year to make the big move!  Now or Never right?  I found the perfect (well almost) home in May amid the recovery process.  It was a whirlwind of seeing the home on Sunday at 2pm, placing and offer, and them accepting the offer that Monday by 3pm.  Then the initial freak out that I still had to sell my current home that still needed the basement refinished (Insert stressed face here). For those of you who know me you know I’m far from a risk taker, so this was a huge leap.  I think I even scared some of my friends LOL

As with anything home purchase/sale related things didn’t go as planned (this sentence doesn’t even do justice to the craziness I went through).  I ended up selling my home in about 13 hours once it was listed (whew), but delay after delay ended up causing me to sell my home before closing on my new home.  With thoughts of homelessness dancing through my head, and a truck full of brand new appliances without a home neared I feared the worst. Three days before I had to be out of my sold home I received the clear to close with a signing date.  My closing date consisted of running to work for benefits meetings with staff at 8am, driving an hour after the meeting to sign paperwork, meeting the movers 45 min later then packing up my whole house, and moving out by 8pm that night!  Talk about cutting it close!! P.s. hiring movers was the smartest decision I may have made EVER! DO IT!

Since then I have taken another trip over to Greece, been working on getting settled into our new home and just trying to limit the use of technology in my life, and really take the time to connect on a personal level with those who are near and dear to me.  I continue to work each day to strengthen my back and find the balance between pushing myself / doing too much.

Now lets fast forward to 2018! I have big news!!! After a year of doctors visits, and being cleared by 14 different doctors I am happy to announce I was able to have a baby (a lot of love, a little science and a fertility doctor)! Logan Alexander came in to this world in July 2018. A month before his due date.  We are both happy and healthy! He was a little peanut, just over 5lbs. We rocked the preemie clothes and newborn diapers for 3 months. Who would have thought?

Logan 1 Month Old

Rocking his DockATot seriously the best investment!

Logan 1 Month Old

Logan 1 Month Old

Logan 1 Month Old 5lbs 12oz

I am over the moon to finally be a mommy!!!! Now I’m trying to get back on my weight loss journey and just being a healthy mommy he can look up to! Logan is now 16 months, and I finally have some “extra” time to get back in the kitchen.  I use the word EXTRA cautiously, if you’re a parent you get it 😉 .


I’m going to work on getting some more recipes posted most likely Keto/ low carb.  My new goal is to get you a yummy healthy (most of the time) recipe posted at least monthly.  Here’s to a happy, healthy, prosperous rest of 2019!  Thank you for following along and waiting out my extensive absence.

XOXO

Jess 

Low Carb Antipasto Salad {Gluten Free}

Looking for a low carb salad packed full of flavor?  Well look no further because my Low Carb Antipasto Salad is going to knock your socks off!  This salad is sure to please all of your taste buds and keep you feeling satisfied without all of the carbs. ***This is not a low fat salad.

Low Carb Antipasto Salad from Sassy Southern Yankee

On a side note I was rear ended the other day and am looking for a new car.  Any of my mommy/Daddy friends out there have a recommendation on a crossover/SUV that’s great for two (in the future) little ones, a boxer and will survive my Target and Costco shopping trip addictions?  I had my last car for 10 years, so researching a replacement is terrifying!

Ingredients for Low Carb Antipasto Salad:

1 16 oz Block Cheddar Cheese, cubed

1 16oz Block Provolone Cheese, Cubed

1 16 Oz Fresh Organic Baby Bella Mushrooms, sliced

1 Lb Hard Salami, cubed

1/2 LB Pepperoni, cubed

1 6oz Jar Green Olives (or whatever your favorite olives are)

1 Onion, diced

1 Green Pepper, diced

1 Jar Roasted Red Peppers, drained and diced

1 Jalapeno Pepper, sliced

3/4 Cup of Your favorite Italian Dressing

1 Teaspoon Dried Oregano

1/2 Teaspoon Fresh Cracked Black Pepper

1 Teaspoon Dried Parsley or 1/2 Cup Fresh if you have it.

1 Pint Fresh Baby Bella Mushrooms, sliced thin and added last

Prep is half the battle with this Low Carb Antipasto Salad, and with everyday life I feel.  I like to make this salad on Sunday nights and put it into 1 cup containers to eat all week.

In a large bowl add the Italian dressing, Oregano, Black Pepper.  Next add the onion, jalapeño, roasted red pepper and green pepper.  I like to let them swim in the Italian dressing to marinade a bit before everything else joins the party.

Low Carb Antipasto Salad Veggies

Now drain the Olives and cut them in half adding them to the bowl.  Then wash the mushrooms removing any dirt; then slice them as thin as you like and add them to the bowl.

Low Carb Antipasto Salad Meats and Cheeses

Next chop the cheese and meat into 1/4-1/2 inch cubes and add it to the bowl. ***If you have a Gluten allergy please make sure that the meats that you purchase are in fact “Gluten Free”. I like to add baby bella mushrooms too at the very end so they don’t get soggy but if you are not a mushroom fan feel free to omit them.

Low Carb Antipasto Salad with Mushrooms

Give everything one good toss and the Low Carb Antipasto Salad is done!  The nice thing is this tastes amazing and it’s great for BBQ,s and Potlucks galore because you don’t have to worry about it spoiling.  If you wanted to add a bit more greens you could serve it over some baby Spinach or Ice Burg.

Low Carb Antipasto Salad

Low Carb Antipasto Salad {Gluten Free}
Author: 
Recipe type: Salad
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Looking for a low carb salad packed full of flavor? Well look no further because my Low Carb Antipasto Salad is going to knock your socks off! This salad is sure to please all of your taste buds and keep you feeling satisfied without all of the carbs.
Ingredients
  • 1 16 oz Block Cheddar Cheese, cubed
  • 1 16oz Block Provolone Cheese, Cubed
  • 1 16 Oz Fresh Organic Baby Bella Mushrooms, sliced
  • 1 Lb Hard Salami, cubed
  • ½ LB Pepperoni, cubed
  • 1 6oz Jar Green Olives (or whatever your favorite olives are)
  • 1 Onion, diced
  • 1 Green Pepper, diced
  • 1 Jar Roasted Red Peppers, drained and diced
  • 1 Jalapeno Pepper, sliced
  • ¾ Cup of Your favorite Italian Dressing
  • 1 Teaspoon Dried Oregano
  • ½ Teaspoon Fresh Cracked Black Pepper
  • 1 Teaspoon Dried Parsley or ½ Cup Fresh if you have it.
Instructions
  1. Prep is half the battle with this Low Carb Antipasto Salad, and with everyday life I feel. I like to make this salad on Sunday nights and put it into 1 cup containers to eat all week.
  2. In a large bowl add the Italian dressing, Oregano, Black Pepper. Next add the onion, jalapeño, roasted red pepper and green pepper. I like to let them swim in the Italian dressing to marinade a bit before everything else joins the party.
  3. Now drain the Olives and cut them in half adding them to the bowl. Then wash the mushrooms removing any dirt; then slice them as thin as you like and add them to the bowl.
  4. Next chop the cheese and meat into ¼-1/2 inch cubes and add it to the bowl. Give everything one good toss and the Low Carb Antipasto Salad is done! The nice thing is this tastes amazing and it's great for BBQ,s and Potlucks galore because you don't have to worry about it spoiling. If you wanted to add a bit more greens you could serve it over some baby Spinach or Ice Burg.

 

Leprechaun Potatoes~ Traditional Irish Colcannon

Happy St. Patty’s Day to my favorite readers!  May luck of the Irish be with you today and always!  These Leprechaun Potatoes or Colcannon is a traditional Irish dish mainly consisting of mashed potatoes with kale or cabbage. It is also the name of a song about the dish.  This is the perfect addition to your St. Patty’s day meal, and if you have children it’s an excellent way to sneak in some kale into their diets 😉

Leprechaun Potatoes~ Traditional Irish Colcannon from Sassy Southern Yankee

Ingredients for Leprechaun Potatoes:

2 Lbs Potatoes, scrubbed and peeled

1 Stick of Butter (more for serving if you want)

1 Bunch of Kale, washed, stems removed and roughly chopped (about 4 cups)

2 Cloves Garlic, minced

1/2 Cup Milk

Salt and Pepper to taste

To get started on the Leprechaun Potatoes you need to wash and peel the potatoes then cut them into 1/2 inch pieces.  Place the potatoes into a pot and fill it with enough water to cover the potatoes; cook on medium heat until the water boils and the potatoes are fork tender.

Once the potatoes are tender; drain the water and set the potatoes aside.

Kale

The next step in making Leprechaun Potatoes is to wash the kale and remove the woody stem in the middle of each stalk.  Next chop the kale into 1/2 -1 inch thick strips.

Leprechaun Potatoes~ Traditional Irish Colcannon

In a large skillet add 1/2 stick of the butter, garlic and heat over medium heat; then add the kale to the pan cooking until tender.

Leprechaun Potatoes~ Kale

Once the kale is tender add the cooked potatoes and milk; then using a potato masher mash the potatoes and kale together.  I like my Leprechaun Potatoes a little lumpy.  If you want smoother potatoes you can always use an electric mixer.  Salt and pepper the Leprechaun Potatoes to taste and top with additional butter if desired.  May the luck of the Irish be with you and your families!

Leprechaun Potatoes~ Traditional Irish Colcannon
Author: 
Recipe type: Side dish
Cuisine: Irish
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Leprechaun Potatoes or Colcannon is a traditional Irish dish mainly consisting of mashed potatoes with kale or cabbage. It is also the name of a song about the dish. This is the perfect addition to your St. Patty's day meal and if you have children it's an excellent way to sneak in some kale into their diets 😉
Ingredients
  • 2 Lbs Potatoes, scrubbed
  • 1 Stick of Butter (more for serving if you want)
  • 1 Bunch of Kale, washed, stems removed and roughly chopped (about 4 cups)
  • 2 Cloves Garlic, minced
  • ½ Cup Milk
  • Salt and Pepper to taste
Instructions
  1. To get started on the Leprechaun Potatoes you need to wash and peel the potatoes then cut them into ½ inch pieces. Place the potatoes into a pot and fill it with enough water to cover the potatoes; cook on medium heat until the water boils and the potatoes are fork tender.
  2. Once the potatoes are tender; drain the water and set the potatoes aside.
  3. The next step in making Leprechaun Potatoes is to wash the kale and remove the woody stem in the middle of each stalk. Next chop the kale into ½ -1 inch thick strips.
  4. In a large skillet add ½ stick of the butter, garlic and heat over medium heat; then add the kale to the pan cooking until tender.
  5. Once the kale is tender add the cooked potatoes and milk; then using a potato masher mash the potatoes and kale together. I like my Leprechaun Potatoes a little lumpy. If you want smoother potatoes you can always use an electric mixer. Salt and pepper the Leprechaun Potatoes to taste and top with additional butter if desired. May the luck of the Irish be with you and your families!

 

 

Rosemary Dijon Pork Chops ~ The Juiciest Chop on the Block

These Rosemary Dijon Pork Chops are packed full of flavor, super juicy with the perfect caramelized outside.  What’s not to love? I don’t know about you, but I am always looking for ways to make delicious quick meals and this one fits the bill.

Rosemary Dijon Pork Chops from Sassy Southern Yankee

If you haven’t tried frying a pork chop in coconut oil you are missing out as this little trick leaves for a beautiful golden brown crust on the outside and a perfectly cooked juicy inside.  If you don’t have coconut oil don’t fret a little butter does the trick in a pinch.  I hope you enjoy my new weeknight favorite Rosemary Dijon Pork Chops. These are Whole 30 Approved if cooked with Coconut oil or EVVO.

Ingredients for Rosemary Dijon Pork Chops:

4-6 8Oz Pork Chops (I got mine on sale a Costco)

2 Tablespoons Dijon Mustard

1 Lemon Juiced or 3 Tablespoons Lemon Juice

3 Cloves Garlic, crushed

1/4 Cup Olive Oil

2 Tablespoons Fresh Rosemary, chopped

1 Tablespoon Fresh Lemon Thyme or regular Thyme

1/2 Teaspoon Salt

1/2 Teaspoon Fresh Ground Black Pepper

1 Tablespoon Coconut Oil or your favorite oil for frying

To prepare the marinade for the rosemary Dijon pork chops combine the Dijon mustard, juice of one lemon, olive oil, chopped rosemary, lemon thyme, garlic, salt and pepper in a resealable bag.

Rosemary Dijon Pork Chops

look at your pork chops and if there is excess fat remove it using a knife. I bought my pork chops at Costco and they are about 2 inches thick. I cut them in half to be about 1 inch thick, so they cook quickly making for a juicier pork chop.

Once the pork chops are ready place them in the resealable bag with the rosemary Dijon marinade for at least 30 minutes.  I usually start mine the night before to allow the flavors to really infuse into the meat.

Rosemary Dijon Pork Chops cooking

I love to use my cast iron pan when frying up the pork chops but you can use whatever pan you prefer.  Preheat the pan over medium heat and just before adding the rosemary Dijon pork chops add the coconut oil and swirl it around.  Place the pork chops into the pan spacing them out so they don’t touch (you might need to cook them in two batches depending on your pan).

Cook the pork chops for 3-5 minutes then flip and cook for an additional 3-5 minutes (timing can vary depending on the pork chop thickness).  The internal temperature of the pork chop should be 150*; then allow the pork chop to rest off of the heat for 10 minutes.  Allowing the meat to rest will allow the pork chop to redistribute the juices.

Rosemary Dijon Pork Chops Sassy Southern Yankee

Rosemary Dijon Pork Chops ~ The Juiciest Chop on the Block
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
These Rosemary Dijon Pork Chops are packed full of flavor, super juicy with the perfect caramelized outside. What's not to love? I don't know about you but I am always looking for ways to make delicious quick meals and this one fits the bill.
Ingredients
  • 4-6 8Oz Pork Chops (I got mine on sale a Costco)
  • 2 Tablespoons Dijon Mustard
  • 1 Lemon Juiced or 3 Tablespoons Lemon Juice
  • 3 Cloves Garlic, crushed
  • ¼ Cup Olive Oil
  • 2 Tablespoons Fresh Rosemary, chopped
  • 1 Tablespoon Fresh Lemon Thyme or regular Thyme
  • ½ Teaspoon Salt
  • ½ Teaspoon Fresh Ground Black Pepper
  • 1 Tablespoon Coconut Oil or your favorite oil for frying
Instructions
  1. To prepare the marinade for the rosemary Dijon pork chops combine the Dijon mustard, juice of one lemon, olive oil, chopped rosemary, lemon thyme, garlic, salt and pepper in a resealable bag.
  2. look at your pork chops and if there is excess fat remove it using a knife. I bought my pork chops at Costco and they are about 2 inches thick. I cut them in half to be about 1 inch thick, so they cook quickly making for a juicier pork chop.
  3. Once the pork chops are ready place them in the resealable bag with the rosemary Dijon marinade for at least 30 minutes. I usually start mine the night before to allow the flavors to really infuse into the meat.
  4. I love to use my cast iron pan when frying up the pork chops but you can use whatever pan you prefer. Preheat the pan over medium heat and just before adding the rosemary Dijon pork chops add the coconut oil and swirl it around. Place the pork chops into the pan spacing them out so they don't touch (you might need to cook them in two batches depending on your pan).
  5. Cook the pork chops for 3-5 minutes then flip and cook for an additional 3-5 minutes (timing can vary depending on the pork chop thickness). The internal temperature of the pork chop should be 150*; then allow the pork chop to rest off of the heat for 10 minutes. Allowing the meat to rest will allow the pork chop to redistribute the juices.

 

Spicy Apple Mango Smoothie {GF}

Sweet and Spicy; this Spicy Apple Mango Smoothie will put a pep in your step.  Creamy avocado, sweet mango, spicy cayenne make this a winning combo.

Spicy Apple Mango Smoothie by Sassy Southern Yankee

On a side note sorry I have been MIA for the last two weeks.  January and Human Resources equal extra hours focused on W2’s and my new favorite thing the 1095 C form, thanks Affordable Health Care Act (said with heavy sarcasm 😉 )  Seriously January should be called Hug a Human Resources Person ♥ month or give them a bottle of wine!  This Spicy Apple Mango Smoothie has been my go to on busy mornings because it’s delicious and easy to make!

Ingredients for Spicy Apple Mango Smoothie:

1 Carrot, peeled and chopped

1/2 Avocado, pitted

1 Mango, pitted and peeled

1/2 Cup Cinnamon Apple Sauce (I used one of those single serve cups)

1/2 Lime, juiced

1/8 Teaspoon Cayenne Pepper

1 1/2 Cups Water

1 Cup Ice

Prepare the ingredients for the Spicy Apple Mango Smoothie as listed above; then place in the Vitamix or whatever blender you have.  I just bought a Vitamix and I think it’s my new favorite kitchen gadget! (non paid endorsement, just really love it)  Blend the Spicy Apple Mango Smoothie on high for one minute.  If the smoothie is too thick you can always thin it out with some additional water or ice.

Spicy Apple Mango Smoothie from Sassy Southern Yankee

Depending on your tolerance for heat you might want to adjust the Cayenne Pepper.  Keep in mind that the longer the smoothie sits with the Cayenne pepper the more “awake”/spicy it will be.  I hope you enjoy this Spicy Apple Mango Smoothie as much as I do!

Spicy Apple Mango Smoothie {GF}
Author: 
Recipe type: Smoothie
Cuisine: Drinks
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Sweet and Spicy; this Spicy Apple Mango Smoothie will put a pep in your step. Creamy avocado, sweet mango, spicy cayenne make this a winning combo.
Ingredients
  • 1 Carrot, peeled and chopped
  • ½ Avocado, pitted
  • 1 Mango, pitted and peeled
  • ½ Cup Cinnamon Apple Sauce (I used one of those singer serve cups)
  • ½ Lime, juiced
  • ⅛ Teaspoon Cayenne Pepper
  • 1½ Cups Water
  • 1 Cup Ice
Instructions
  1. Prepare the ingredients for the Spicy Apple Mango Smoothie as listed above; then place in the Vitamix or whatever blender you have. Blend the Spicy Apple Mango Smoothie on high for one minute. If the smoothie is too thick you can always thin it out with some additional water or ice.
  2. Depending on your tolerance for heat you might want to adjust the Cayenne Pepper. Keep in mind that the longer the smoothie sits with the Cayenne pepper the more "awake"/spicy it will be. I hope you enjoy this Spicy Apple Mango Smoothie as much as I do!

*Recipe from GreenBlender.com

*No payment was received from Vitamix I just really love their product.

Creamy Jalapeño Popper Soup in a Crockpot {GF}

Do you love Jalapeño Poppers as much as I do?  Well if you do this Jalapeño Popper Soup is for you!  Creamy Potato soup with hints of heat from roasted Jalapeño’s and Crisp Bacon. Warm and cozy this Creamy Jalapeño Popper Soup in a Crockpot is the perfect addition to a snowy wintery day. You can add more bacon and  roasted jalapeño’s to taste.  I love to add a bit to the top just before serving.

Creamy Jalapeño Popper Soup in a Crockpot

Ingredients for Creamy Jalapeño Popper Soup:

1 Bag Frozen Hash-browns

1/2 Onion, diced

1 Teaspoon Mustard Powder

1 Teaspoon Garlic Powder

1 Jalapeño, blackened and minced (more if you would like to increase the heat)

2 32oz Containers of Chicken Stock

1 8oz Cream Cheese (I used reduced fat)

1/2 lb Bacon, diced and cooked (you can use GF bacon bits if you like instead)

Over a gas stove roast a jalapeño over high flame until it’s blackened.  Remove the jalapeño from the heat and using a paper towel rub the blackened skin off of the pepper.  Slice the jalapeño in half and discard the seeds; then mince the jalapeño (set aside).

Jalapeno

In a large skillet cook the chopped bacon until it’s crisp; then set on a plate lined with paper towel to remove the excess grease.

If you are like me you can cook the bacon, and jalapeño the night before, so you can just pop everything in the crockpot in the morning and let it cook all day.

Creamy Jalapeño Popper Soup in a Crockpot from Sassy Southern Yankee

Next add the frozen hash browns, mustard powder, garlic powder, chicken stock, diced onions, cream cheese, 1/2 of the cooked bacon and 1/2 of the jalapeño.  Cook the Jalapeño Popper Soup on low for 8 hours or high for 4 hours until the potato are soft and creamy.

Creamy Jalapeño Popper Soup from Sassy Southern Yankee

Serve the soup topped with the remaining crispy bacon and roasted jalapeños.  Salt and pepper to taste.

Creamy Jalapeño Popper Soup in a Crockpot
Author: 
Recipe type: Soup
Cuisine: Comfort Food
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Creamy Potato soup with hints of heat from roasted Jalapeño's and Crisp Bacon. Warm and cozy this Creamy Jalapeño Popper Soup is the perfect addition to a snowy wintery day.
Ingredients
  • 1 Bag Frozen Hash-browns
  • ½ Onion, diced
  • 1 Teaspoon Mustard Powder
  • 1 Teaspoon Garlic Powder
  • 1 Jalapeño, blackened and minced (more if you would like to increase the heat)
  • 2 32oz Containers of Chicken Stock
  • 1 8oz Cream Cheese (I used reduced fat)
  • ½ lb Bacon, diced and cooked (you can use GF bacon bits if you like instead)
Instructions
  1. Over a gas stove roast a jalapeño over high flame until it's blackened. Remove the jalapeño from the heat and using a paper towel rub the blackened skin off of the pepper. Slice the jalapeño in half and discard the seeds; then mince the jalapeño (set aside).
  2. In a large skillet cook the chopped bacon until it's crisp; then set on a plate lined with paper towel to remove the excess grease.
  3. Add the diced onions to the bacon grease in the skillet and cook until translucent and just starting to caramelize. Remove the cooked onions and toss them in the crock pot. If you are like me you can cook the bacon, onions and jalapeño the night before, so you can just pop everything in the crockpot in the morning and let it cook all day.
  4. Next add the frozen hash browns, mustard powder, garlic powder, chicken stock, cream cheese, ½ of the cooked bacon and ½ of the jalapeño. Cook the Jalapeño Popper Soup on low for 8 hours or high for 4 hours until the potato are soft and creamy.
  5. Serve the soup topped with the remaining crispy bacon and roasted jalapeños. Salt and pepper to taste.

 

Healthy 15 Minute Taco Turkey Chili

Happy New Year!!! Can you believe that it’s already 2016?  I can’t wait to see what this year brings and I’m so thankful that you have supported me these past years.  I wish nothing but the best for you and your family in 2016!  Now with that being said, this 15 Minute Taco Turkey Chili is only 7 ingredients away to being the perfect hearty meal that will fill you up and warm your soul. This is tasty and super easy to make plus it won’t hurt your waistline.  It’s the perfect way to kick off your new year and your whole family will enjoy it!15 Minute Taco Turkey Chili from Sassy Southern Yankee

I fell in love with this recipe from Heidi Powell’s blog while researching carb cycling recipes.  This one is truly a winner in my book!  I made a few slight modifications based on my preferences. You can even make a double batch and freeze it for those nights when you just don’t have time or the drive to make a healthy meal. Try it and let me know what you think in the comments below 🙂

Ingredients for 15 Minute Taco Chili:

2 Lbs Ground Turkey

2 Tablespoons Taco Seasoning {Gluten Free}

1 Onion, diced

1 Green Pepper, chopped

1 Yellow or Red Pepper, chopped

1 Can Corn, drained

1 Can Stewed Tomatoes (with juices)

1 Can Black Beans, drained and rinsed

In a medium stock pot brown the turkey over medium heat using a spatula to break the ground turkey into pieces.

15 Minute Taco Turkey Chili

Once the turkey is starting to break apart add the diced onion and continue to cook until the meat and onions start to caramelize about 5 minutes. By allowing the onions and turkey to caramelize it add depth and additional flavor.

15 Minute Taco Turkey Chili 1

Once the turkey and onion is cooked add the Taco Seasoning, diced peppers, stewed tomatoes and black beans; stir everything together and continue to cook 5 minutes. I like my peppers a bit crunchy but if you want them softer you can add them at the same time you add the onions.

15 Minute Taco Turkey Chili 2

Serve alone or you can garish with a bit of sour cream and scallions.  I think the kiddos would even like some tortilla chips and cheese. ***Everything in the recipe is Gluten Free and if you omit the sour cream it’s dairy free too!

15 Minute Taco Turkey Chili Sassy Southern Yankee

Healthy 15 Minute Taco Turkey Chili
Author: 
Recipe type: Main
Cuisine: Chili
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
15 Minute Taco Turkey Chili is only 7 ingredients away to being the perfect hearty meal that will fill you up and warm your soul. This is tasty and super easy to make plus it won't hurt your waistline. It's the perfect way to kick off your new year and your whole family will enjoy it!
Ingredients
  • 2 Lbs Ground Turkey
  • 2 Tablespoons Taco Seasoning {Gluten Free}
  • 1 Onion, diced
  • 1 Green Pepper, chopped
  • 1 Yellow or Red Pepper, chopped
  • 1 Can Corn, drained
  • 1 Can Stewed Tomatoes (with juices)
  • 1 Can Black Beans, drained and rinsed
Instructions
  1. In a medium stock pot brown the turkey over medium heat using a spatula to break the ground turkey into pieces.
  2. Once the turkey is starting to break apart add the diced onion and continue to cook until the meat and onions start to caramelize about 5 minutes. By allowing the onions and turkey to caramelize it add depth and additional flavor.
  3. Once the turkey and onion is cooked add the Taco Seasoning, diced peppers, stewed tomatoes and black beans; stir everything together and continue to cook 5 minutes. I like my peppers a bit crunchy but if you want them softer you can add them at the same time you add the onions.
  4. Serve alone or you can garish with a bit of sour cream and scallions. I think the kiddos would even like some tortilla chips and cheese. ***Everything in the recipe is Gluten Free and if you omit the sour cream it's dairy free too!

 

Caramel Pecan Banana Muffins {Gluten Free}

You ever make something on a whim tossing a little bit of this, that and crossing your fingers its edible?  Well these Caramel Pecan Banana Muffins are exactly that!  It was Thanksgiving morning and I kept starting at these three lonely brown bananas thinking I needed to S**T or get of the pot and throw them away. I hate wasting food, so with overly ripened bananas in hand I began my muffin making adventure.

Caramel Pecan Banana Muffins Sassy Southern Yankee

 

Ohhhhh boy am I glad I did!  These are fluffy and tasty with the perfect amount of sweetness to satisfy your cravings.  Yeah, these Caramel Pecan Banana Muffins are pretty amazing!

Ingredients for Caramel Pecan Banana Muffins:

3 Over Ripe Bananas, mashed

1/4 Cup Brown Sugar

1 Egg

1 Teaspoon Vanilla Extract

1 Teaspoon Caramel Extract (if you have it)

1 Teaspoon Baking Soda

1 Teaspoon Baking Powder

1/4 Teaspoon Salt

1 1/4 Cup Gluten Free Flour Blend

1/2 Cup Caramel Baking Pieces

1/2 Cup Pecans

Preheat the oven to 350* and prep your cupcake pan by placing a cupcake liner in each hole or spray your cupcake pan with non-stick spray if not using cupcake liners (then set aside to use later).  Once the oven is preheated place the pecans on a baking sheet.  Bake for 10 minutes or until fragrant.

In a mixing bowl add the bananas, brown sugar and vanilla; using a whisk break up the banana’s until they are mostly smooth.

Next add the baking soda, baking powder, salt and GF flour blend; whisk together until evenly combined and smooth. You might have a few lumps from the banana.

Caramel Pecan Banana Muffins

Remove the nuts from the oven and chop them; then add the pecans and the caramel baking pieces to the batter.

Caramel Pecan Banana Muffins from Sassy Southern Yankee

Pour the batter into each of the cupcake liners so that they are about 2/3 of the way full.  Bake for 25 minutes or until golden brown and cooked through when inserting a toothpick.  These are so good they don’t even need butter.  I hope you enjoy these Caramel Pecan Banana Muffins!

Caramel Pecan Banana Muffins {Gluten Free} from Sassy Southern Yankee

Caramel Pecan Banana Muffins {Gluten Free}
Author: 
Recipe type: Breakfast
Cuisine: Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 3 Over Ripe Bananas, mashed
  • ¼ Cup Brown Sugar
  • 1 Egg
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Caramel Extract (if you have it)
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • ¼ Teaspoon Salt
  • 1¼ Cup Gluten Free Flour Blend
  • ½ Cup Caramel Baking Pieces
  • ½ Cup Pecans
Instructions
  1. Preheat the oven to 350* and prep your cupcake pan by placing a cupcake liner in each hole or spray your cupcake pan with non-stick spray if not using cupcake liners (then set aside to use later). Once the oven is preheated place the pecans on a baking sheet. Bake for 10 minutes or until fragrant.
  2. In a mixing bowl add the bananas, brown sugar and vanilla; using a whisk break up the banana's until they are mostly smooth.
  3. Next add the baking soda, baking powder, salt and GF flour blend; whisk together until evenly combined and smooth. You might have a few lumps from the banana.
  4. Remove the nuts from the oven and chop them; then add the pecans and the caramel baking pieces to the batter.
  5. Pour the batter into each of the cupcake liners so that they are about ⅔ of the way full. Bake for 25 minutes or until golden brown and cooked through when inserting a toothpick. These are so good they don't even need butter. I hope you enjoy these Caramel Pecan Banana Muffins!

 

Aloha Cookies {Gluten Free} #FBCookieSwap

It’s Here! It’s HERE!!! FBCookieSwap!!! Hints of toasted coconut,  rich chocolate and creamy caramel make this Aloha Cookie my new favorite cookie! This is my take on those delicious girl scout cookies we all know and love.

Aloha Cookies from Sassy Southern Yankee

Finally the Big Day has arrived!  This is my second year participating in the cookie swap to end all cookie swaps!  This year’s swap was extra special because not only do we get to share a ton delicious cookie recipes with you like these Aloha Cookies, but the food bloggers and sponsors (OXOImperial Sugar and Land O Lakes) involved also raised over $7,000 for one of my favorite causes, Cookies for Kids’ Cancer!!  Huge thanks to all of the sponsors and bloggers who made that possible.  That’s AMAZING!  It’s a mind-blowing how many wonderful people I have met over the last month.  Food really does bring everyone together.

I can’t begin to tell you how wonderful it has been working with OXO, Imperial Sugar and Land O Lakes each of these amazing companies provided me something special to use for this delicious recipe!  OXO provided a set of their beaker measuring cups so my mini mad scientist could whip up this delicious recipe.  Imperial Sugar aided in the sweetness department and also gave me a silicon baking sheet to help prevent sticking and Land O Lakes gave me the butter baby! I love me some butter! Huge thank you to all!

Aloha Cookies {Gluten Free}

If you’re not familiar with the swap, each holiday season we bake up a batch of cookies and send a dozen out to three food bloggers from all over the US, and it’s done Secret Santa style.  You never know who will be sending you cookies until they arrive at your door.  The best part is that they have a group of Gluten Free Bloggers such as myself that participate, so I can actually eat the wonderful cookies!  I know that in my house, it’s always really exciting when tasty packages arrive!  This year, I received delicious Triple Gingersnap cookies with Lemon Cream filling from Lindsey at Cafe Johnsonia, Soft Batch Molasses Cookies from Shashi at Runnin Srilankan, and Gluten Free Almond Sugar Cookies from Chris and Tara at Simple Food 365.

Ingredients for Aloha Cookies:

2 Sticks Unsalted Land O Lakes Butter, room temperature

1 cup Brown Sugar

1/2 Cup Imperial Granulated Sugar

1 Teaspoon Vanilla Extract

1 Teaspoon Coconut Extract

1 Teaspoon Caramel Extract (if you don’t have it just omit it)

2 Large Farm Fresh Eggs

2 1/2 Cups Gluten Free Flour Blend

1 Teaspoon Baking Powder

1 Teaspoon Baking Soda

1/2 Teaspoon Salt

2 Tablespoons Cornstarch

2 Cups Dark Chocolate Chips

11 Oz Caramel Bites

1 1/2 Cups Natural Unsweetened Coconut Pieces {I used Bob’s Red Mill}

Preheat the oven to 360*

In a stand up mixer cream together the butter and sugars; once light and creamy add in the eggs one at a time until combined.

OXO and Imperial Sugar

Next add the vanilla extract, coconut extract, caramel extract, salt, baking powder, baking soda, corn starch and the GF flour blend; blend on low/medium speed until combined.  P.s. aren’t these beaker measuring cups from OXO adorable?!?!?! They make baking fun and easy! I love playing mad chef in the kitchen 🙂 Last but certainly not least add the dark chocolate chips, caramel bites and Unsweetened Coconut.

Place the dough in the refrigerator for about 30 minutes.  I’ve found that by waiting and allowing the mixture to firm up a bit it produces fluffier cookies that are baked to chewy perfection!

Aloha Cookies on a Cookie Sheet

Remove the dough from the refrigerator and place about a teaspoon on a cookie sheet lined with parchment paper.  You will want to ensure the cookies are spaced out about 1 inch away from one another.  Typically I can fit a 3 X 4 row on my cookie sheet.  Bake the Aloha Cookies for 8-10 minutes until just starting to brown.  Remove from the oven and allow to cool.  Store in a air tight container and if you make extra they are perfect to keep in the freezer for those days when you need an emergency cookie break 😉

Aloha Cookies

This recipe makes 3 dozen cookies with 2 extra for taste testers (Hey the chef needs a cookie too!).  I hope you enjoy these Aloha Cookies as much as I do!  Wishing you a wonderful Holiday season! Thank you to Lindsay from Love & Olive Oil and Julie from The Little Kitchen for hosting and putting together this amazing recipe round up!

Aloha Cookies {Gluten Free} #FBCookieSwap
Author: 
Recipe type: Dessert
Cuisine: Cookie
Prep time: 
Cook time: 
Total time: 
Serves: 36
 
Hints of toasted coconut, rich chocolate and creamy caramel make this Aloha Cookie my new favorite cookie! This is my take on those delicious girl scout cookies we all know and love.
Ingredients
  • 2 Sticks Unsalted Land O Lakes Butter, room temperature
  • 1 cup Brown Sugar
  • ½ Cup Imperial Granulated Sugar
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Coconut Extract
  • 1 Teaspoon Caramel Extract (if you don't have it just omit it)
  • 2 Large Farm Fresh Eggs
  • 2½ Cups Gluten Free Flour Blend
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • 2 Tablespoons Cornstarch
  • 2 Cups Dark Chocolate Chips
  • 11 Oz Caramel Bites
  • 1½ Cups Natural Unsweetened Coconut Pieces {I used Bob's Red Mill}
Instructions
  1. Preheat the oven to 360*
  2. In a stand up mixer cream together the butter and sugars; once light and creamy add in the eggs one at a time until combined.
  3. Next add the vanilla extract, coconut extract, caramel extract, salt, baking powder, baking soda, corn starch and the GF flour blend; blend on low/medium speed until combined. Last but certainly not least add the dark chocolate chips, caramel bites and Unsweetened Coconut.
  4. Place the dough in the refrigerator for about 30 minutes. I've found that by waiting and allowing the mixture to firm up a bit it produces fluffier cookies that are baked to chewy perfection!
  5. Remove the dough from the refrigerator and place about a teaspoon on a cookie sheet lined with parchment paper. You will want to ensure the cookies are spaced out about 1 inch away from one another. Typically I can fit a 3 X 4 row on my cookie sheet. Bake for 8-10 minutes until just starting to brown. Remove from the oven and allow to cool. Store in a air tight container and if you make extra they are perfect to keep in the freezer for those days when you need an emergency cookie break 😉
  6. This recipe makes 3 dozen cookies with 2 extra for taste testers (Hey the chef needs a cookie too!). I hope you enjoy these Aloha Cookies as much as I do! Wishing you a wonderful Holiday season!