German Sausages with Apples and Onions (Easy Oktoberfest Dinner)

If you need a cozy fall dinner that feels a little European but is incredibly simple to make, this German sausage and apple recipe is it. Snappy sausages are browned until golden, then simmered with sweet apples, red onion, Riesling, and a splash of balsamic vinegar until glossy and sticky. It’s the kind of one-pan meal that tastes like fall but works just as well for dinner any time of the year. Serve it with sautéed greens and a glass of port, and you have the easiest cold-weather supper.

Why You’ll Love This Recipe:

• One pan, minimal prep

• Ready in about 30 minutes

• Sweet, savory, and slightly tangy

• Feels impressive but is incredibly simple

If you’r cooking for guests, this is one of those recipes that looks rustic and elegant without much effort.

German Sausages with Apple & Onion
Prep Time: 5 minutes | Cook Time: 15 minutes | Serves: 2-4 people

Ingredients:
2 apples, sliced (Honeycrisp or Gala work well)
1/2 red onion, sliced
4 German sausage links (bratwurst or other snappy variety. Irish bangers will also work!)
1/2 cup Riesling
1 tablespoon balsamic vinegar
1 bay leaf
freshly ground black pepper

Optional for serving: sautéed greens like kale, cabbage, or brussels sprouts. Even a creamy mashed potato or roasted fall vegetables could be delicious. Crusty bread is an option as well, and so is a bowl of creamy grits.

How to Make German Sausage with Apples

1. Prep the apples and onion
Slice two apples and a half a red onion into 1/2 -inch wedges. No need to peel the apples, the skins soften beautifully as they cook.

2. Score the sausages
Cut shallow slits into the sausage links. This helps them brown evenly and prevents splitting. Just go 1/8 -inch down, no deeper.

3. Brown everything
Heat the olive oil in a large skillet over medium heat. Add the sausages, apples, and onion. Cook for about 5 minutes per side, until the sausages are pale golden and the onions begin to soften.

4. Add wine and vinegar
Pour in 1/2 cup of Riesling, add 1 tablespoon balsamic vinegar, and drop in a bay leaf. Cover and cook for 6 to 8 minutes, until the sausages are evenly cooked through.

5. Reduce until glossy
Remove the lid and allow the liquid to reduce until sticky and slightly syrupy, about 5 minutes. Finish with freshly ground black pepper, and serve.

What Kind of Sausage Works Best?

Look for:
- German bratwurst
- Oktoberfest sausages (I love, love, love Olympia Provisions)
- Any fresh pork sausage with a natural casing

Best Apples for This Recipe:

Choose apples that hold their shape:
- Honeycrisp
- Gala
- Pink Lady
- Braeburn
- Avoid softer apples like McIntosh, which may break down too much.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish is best made and enjoyed on the same day.

Frequently Asked Questions

Can I use beer instead of wine?
Yes. A dry German lager works well. The flavor will be less fruity but still delicious.

Is this recipe gluten-free?
Yes, as long as your sausage is gluten-free.

Honey Gochujang Trout

We are big fans of Korean flavors in the Gray household, because of our time spent living in South Korea. I try to find any way to incorporate the iconic Korean fermented chili paste, Gochujang, into our weekly menu. It is rather spicy but one way to round out the flavor is by using a sweetener such as honey or rice bran syrup. 

Gochujang is a thick, fermented, and savory-sweet red chili paste that acts as a cornerstone ingredient in Korean cuisine. Made from red chili powder (gochugaru), glutinous rice, fermented soybeans, and salt, it offers a complex, pungent, and umami-rich flavor profile. 

Key Characteristics and Uses:

Flavor: A distinct combination of spicy, sweet, and umami with a deep, fermented complexity.

Usage: Commonly used in stews (kimchi jjigae), marinades for meats (bulgogi), stir-fries, and as a base for sauces, such as in bibimbap or tteokbokki.

Texture: Thick, paste-like, and sticky, similar in texture to tomato paste.

Availability: Found in plastic tubs or bottles in the international aisle of most grocery stores or Asian markets.

Distinction: It is distinct from chili sauces like Sriracha and is often used to cook, rather than just as a finishing sauce. 

Gochujang brings a, "fruity spice" to dishes without being overwhelmingly hot, adding depth to both traditional Korean dishes and modern, fusion, or American-style recipes like burgers and wings. You can definitely substitute with salmon or any other oily fish such as mackerel.

Honey Gochujang Trout
Prep Time: 5 minutes | Cook Time: 10 to 12 minutes | Serves: 4

Ingredients:
1 side of steelhead trout (roughly 2lbs and about 1 -inch thick)
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
1/4 cup salted butter
4 garlic cloves, minced
2 tablespoons honey
1 tablespoon Korean Gochujang paste
Optional for Serving: Chopped fresh parsley, toasted sesame seeds. I do like a drizzle of sesame oil on top right before serving as well.

Guidelines:

Season the flesh side of the fish with the salt and pepper.

Heat a 12" non-stick oven-safe skillet to medium heat. Add the butter and garlic and cook for 1 minute until the butter is melted and the garlic is fragrant. Place the trout in the pan, skin side down, making sure that every surface of flesh is touching the pan. Cook for 2 to 3 minutes until the flesh side is firm enough to flip but adjust the heat to medium-low if needed, you don’t want the garlic to burn.

Meanwhile, in a small bowl, combine the honey and gochujang. Stir until you have a thick paste.

Gently flip the side of trout over and use a marinade brush or back of a spoon to spread the gochujang-honey paste evenly over the flesh side of the fish. Remove the pan from the heat and place the trout under a moderate broiler for 2 to 3 minutes until golden and sticky. (Alternatively, flip the fish over once more and cook for 1-2 minutes just until the marinade caramelizes slightly). Place on a serving dish along with any pan juices and sprinkle with parsley and/or sesame seeds, if using. 

Roasted Chicken Thighs & Saucy Rosemary Beans

When I was young but confident enough in my ability to cook, my mother awarded me with the opportunity to prepare supper twice per week. There was a time where we really didn't have much and beans were plentiful. The funny thing is, it didn't feel that way to us. We never felt deprived and through all of that I learned the value of improvisation in cooking. I have many bean recipes and this one is my favorite :) It's a recipe for two people because that's how many there are in my house but you might want to double or triple it. It can be made with partially cooked lentils, white beans, chickpeas or other legumes - Just make sure to cook chickpeas a little longer since they take a while to soften up. Even then, I recommend smashing a few to achieve a lovely creamy consistency. Please enjoy, and if you decide to make it and share on social media I’d love to see! Tag me @thedaleyplate or #thedaleyplate.

Ingredients:

2 skin-on chicken thighs
2 teaspoons Cajun seasoning OR my favorite chicken spice
2 tablespoons olive oil
2 cloves garlic, finely minced
1/4 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped red or green bell pepper
1/2 tablespoon fresh rosemary leaves, finely chopped (fresh is absolutely best in this case)
1 can white beans, drained and rinsed (or 2-3 regular cups freshly cooked, up to you!)
1 cup homemade chicken broth (250ml or up to two cups if you want it soupier. 1/2 tablespoon of chicken boullion dissolved in a cup of water would also work.)
1 teaspoon worcestershire sauce
salt and freshly ground black pepper to taste
2 tablespoons red wine vinegar OR fresh lemon juice
6 cups fresh spinach
To serve: lemon zest, crusty bread or rice.

Special Equipment that I use: Cast iron skillet, these tongs really grip those thighs and make transfer easy!

Method:

Season chicken with cajun seasoning and set aside (best to do this the day before, covering and placing in the fridge overnight for maximum flavor). Preheat oven to 375F. Heat olive oil in a cast iron skillet over medium-high heat then add chicken thighs, skin side down. Sear until skin is crisp, about 5 minutes per side. Transfer chicken to oven and roast for 15-20 minutes. 

Meanwhile add olive oil, garlic, celery, onion, celery and green pepper to a saucepan over medium heat. Sauté until onions are soft and translucent (5 minutes). Add chopped rosemary, beans, worcestershire sauce and stock. Simmer for 10-12 minutes, add black pepper and red wine vinegar or lemon juice. This will brighten it up with some acidity. Stir and divide between two bowls. Rinse your saucepan and sauté spinach in a little olive oil.

When chicken is done, plate beans and place spinach on top followed by chicken. I love to add some fresh rosemary and an extra drizzle of extra virgin olive oil, then some lemon zest and season to taste. 

If you enjoyed this recipe, here are a few others from myself and some friends that you might enjoy:

Chicken with Chorizo, Rosemary and Olives - Perfect for a cozy day in!
Garlic Red Pepper Chicken
Braised Chicken with Mushrooms, Bacon and Herbs

Fondue for Two (Easy Romantic Dinner at Home)

There’s just something about melted cheese, isn’t there? This fondue for two is my favorite way to skip the restaurant reservation and stay in. It's cozy, simple enough to pull off last-minute, a little indulgent and feels elevated without being too fussy. I prefer an aged goat cheese like Midnight Moon from Cypress Grove for its nutty, caramel-like flavor. It melts beautifully when shredded finely, and gives this fondue a depth that feels special enough for date night. If you’re not feeling fondue or your date is lactose intolerant, try the miso-rosemary butter steak from my cookbook! Classic fondue generally has a shot of Kirsch or Brandy at the end, but I opted to skip out on them here. Please feel free to try it!

Fondue for Two Recipe
Prep Time: 15 minutes | Cook Time: 10 minutes | Serves: 2

Ingredients:
8 ounces Midnight Moon cheese, finely shredded (Or Gouda, or Gruyere)
1/2 cup dry white wine (Sauvignon Blanc or Pinot Grigio work well)
1 split clove of garlic
1 teaspoon cornstarch
1 teaspoon fresh lemon juice (Plus 1 tablespoon more, if needed)
1/4 teaspoon fresh cracked black pepper
Optional: 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce

You’ll also need various things for dipping! This could be a clean-out-the-fridge moment, or you could be very intentional and plan a theme. Please see the paragraph below for ideas on what to dip in cheese fondue.

Equipment: I thrifted my cute Le Creuset saucepan with wooden handle for $10 last month and that is what inspired me to make fondue! Any small saucepan will work, but I think cast iron holds heat better. These basic fondue pots that keep warm with a tea light candle are great to make an impression, and then there are electric fondue pots which are pricier but that you could use for larger gatherings. Check your local thrift store first! I also see them often at estate sales.

Guidelines:

1. Prep the Cheese
Finely shred the cheese. I like the fine side of a box grater or a rotary cheese grater, both work great. In a medium bowl, toss the cheese and cornstarch until the cheese is fully coated…This helps the fondue stay smooth and prevents separation.

2. Flavor the Pot
Rub the inside of a small saucepan or fondue pot with the cut side of your garlic clove.

3. Warm the Wine
Pour the white wine into the pot and heat over medium-low until gently steaming. Do not boil.

4. Melt the Cheese
Add the cheese gradually, stirring constantly in a figure-eight motion. Keep the heat low and steady. The cheese should melt slowly into a silky sauce.

5. Finish
Stir in the lemon juice, black pepper, Dijon mustard and Worcestershire sauce, if using. Transfer to a fondue pot or keep warm over very low heat at the table.

What to Dip in Cheese Fondue

We are big eaters and since this meal served as our dinner, I included seared petite Denver steak from my good friends Porter Road. Their meat is dry-aged and this 4 ounce petite steak cooked rare and then cubed was perfect. Keeping these smaller sized steaks in the freezer is great for quick meals like this, but Porter Road also has these in a larger size for bigger dinners. I also like to serve 6 to 8 boiled baby potatoes tossed in olive oil, sea salt, pepper and rosemary. Then there are the less-desirable vegetables (My mother instilled in us a belief that there must always be something green on our plates) like raw broccoli, cherry tomatoes, etc. For a sweet finish I went with a large cubed honeycrisp apple. I found it to be just enough for us.

Other ideas:

Cubed garlic bread
Roasted chicken and apple sausage cut into 1 -inch thick chunks
Grapes
Slices of mortadella, ham, or salami
Pretzels
Stuffed mushrooms (cooked!)
Lightly steamed asparagus
Pickles of any kind (Steer away from red pickled vegetables since it may turn the fondue pink! Pimiento peppers are more than fine.)
Toasted or boiled ravioli with various fillings
Steamed baby carrots
Raw cauliflower florets

Remember the custom that originated in Switzerland: If a lady loses her bread cube in the fondue she pays a kiss to the nearest man; if a man loses his bread, he provides the next round of drinks. Unless you’re super close, I wouldn’t go and make anyone lose their piece of bread though. Keep it light and fun!

Frequently Asked Questions

Can I make fondue without alcohol?

Yes. Substitute the wine with low-sodium vegetable broth and add a n extra squeeze of lemon for brightness. Personally, I’d add some mashed roasted garlic, Better than Bouillon chicken or roasted garlic base to make a broth if not using alcohol. You want more flavor :)

Can I reheat fondue?

Gently, over very low heat. Add a splash of wine if you need to loosen it.

Can I prepare this ahead?

You can shred the cheese and prep the dippers in advance, but melt the fondue just before serving for the best texture.

Photo by Yann Allegre on Unsplash

Tips for Perfect Fondue Every Time

Keep the heat low. Cheese breaks when overheated. Slow and steady is key.

Shred finely. Large chunks won’t melt smoothly.

Don’t skip the cornstarch. It stabilizes the sauce and prevents graininess.

If your fondue separates: Add a splash of lemon juice or wine and whisk gently over low heat.

No fondue pot? A small heavy-bottomed saucepan will work just fine. Just keep the heat low.

Photo by angela pham on Unsplash

Viskoekies met Smoor (Fish Cakes with Tomato Relish)

If you’re up for something different, this is the recipe for you. Vis frikkadel or viskoekies have deep roots in the Cape Malay culinary tradition, and their story is tied to both migration and survival. The Cape Malay community in South Africa traces its ancestry mainly to enslaved and exiled people brought by the Dutch East India Company from Indonesia, Malaysia, India, and East Africa in the 1600s-1800s. Along with their language, religion, and customs, they brought a rich food heritage that blended Southeast Asian spices with local Cape ingredients.

Fish was a staple at the Cape because the sea was abundant and, for poorer households, it was often more affordable than meat. Viskoekies emerged as a thrifty, flavorful way to stretch small amounts of fish. Hake, kingklip, or horse mackerel (snoek) were mixed with mashed potato, onion, and Cape Malay spice blends like cumin, coriander, turmeric, and chili. The warm, aromatic spice profile reflects the Indonesian roots of Cape Malay cooking, much different than the less mildly spiced fish cakes of Northern Europe. The fish cakes were a Tuesday night dinner staple for my family. For many Cape Malay families, viskoekies or vis frikkadel carry a strong sense of place…A reminder of the role of the ocean in shaping livelihoods and menus. I hope you love the recipe as much as I do. Thank you for your willingness to learn more about my culture, and for wanting to try something new.

A few tips before you begin:

1. Use any tinned fish in water. I use mackerel, but tuna, canned salmon, or sardines all work well.
2. I have tried this recipe with gluten-free breadcrumbs and found no difference, so try it!
3. Try not to skip freezing them for a bit. They’ll hold together much better.
4. Dry spices can be substituted for fresh, no problem. Add 1 teaspoon Cajun seasoning if you like.
5. Low and slow is the way to go when frying. A large skillet with 1/2-inch of avocado oil is perfect.

Viskoekies met Tamatiesmoor
Serves: 2 | Prep Time: 15 minutes | Cook Time: 20-25 minutes

Fish Cakes
2 (4.5 ounce) cans boneless skinless mackerel filets, drained and flaked with a fork
2 large eggs
2 garlic cloves, finely chopped
1/2 cup plain breadcrumbs
1/2 small red onion, very finely chopped
2 tablespoons chopped fresh parsley or coriander (sub 2 teaspoons dried)
1 teaspoon finely chopped red or green chili (jalapeño is great if you prefer less spice)
1 teaspoon kosher salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon turmeric powder
1/4 teaspoon chili powder

1/4 cup avocado oil, for frying

Tomato Relish
2 tablespoons extra virgin olive oil
1/2 small red onion, chopped
2 garlic cloves, finely chopped
1 fresh or dried bay leaf
4 medium tomatoes (6 roma), chopped (You should have at least 2 heaped cups full)
1 teaspoon kosher salt
1 teaspoon granulated sugar (more to taste)
1/2 teaspoon turmeric powder
1/2 teaspoon curry powder or garam masala (I like Malaysian curry powder)

Form the fish cakes: Add all ingredients for the fish cakes to a large bowl and mix well until well combined. There should be no clumps of the same ingredient in any one place. The mixture should come together pretty easily even though it might not look like a dough. It should hold, and if it doesn’t, add more breadcrumbs and a bit of milk (2 tablespoons). Form into 4 patties using the palms of your hands, then place on a small sheet pan and freeze for 30 to 45 minutes.

Meanwhile, make the relish: Heat the olive oil a medium saucepan over medium heat. Add the onion and cook, stirring often, until soft and lightly golden, 2 minutes. Add the garlic, bay leaf, tomatoes, salt, sugar, turmeric powder and curry powder then stir and cook, covered, stirring occasionally until the tomatoes are broken down and the sauce is thick. This should take 10 to 15 minutes. If you notice the liquids reducing too much, add a splash of water and stir then reduce the heat to simmer. Keep the relish simmering while you fry the fish cakes.

Fry the fish cakes: Heat the avocado oil in a large skillet over medium-low heat. Carefully place the fish cakes in the hot oil, and cook, flipping halfway through, for 8 to 10 minutes. You’re looking for a deep golden color on both sides. Remove and drain on a plate lined with paper towel.

I serve my fish cakes with mashed potatoes the way my mother makes them as a side for any fish dish…with a pinch of nutmeg. I know, I know, it’s a “sweet” spice. Nutmeg was brought to the Cape from Indonesia and is a staple in Cape Malay cooking, so it’s a non-negotiable for me. Make your mashed potatoes the way you normally would, then grate in some fresh nutmeg, about 1/4 teaspoon.

Plate it up by dividing the fish cakes among two plates with mashed potatoes, and spoon over some tomato relish. Absolutely homey and comforting.

Butternut Squash Soup

Butternut squash soup is like a golden pop of sunshine and comfort on a cold day. There’s a story behind it but I’m well aware of the fact that most people who visit blogs these days aren’t interested in the back story, and this has me feeling frustrated lately. As a hobby blogger and a home cook, the story behind a recipe is sometimes more important than SEO (Search Engine Optimization) or laying things out perfectly to make sure that the dots line up. To me, this soup is about my parents divorce and overcoming obstacles. It’s about creating something delicious with very few ingredients so that everyone can eat well, feel loved and can be forgiven.

My parents got divorced one Winter in my second year as a social work student at the University of Stellenbosch. It came at a time when my mother wasn’t always able to take care of everything by herself. As the eldest it became my responsibility to go grocery shopping and put dinner on the table, and having very little taught me to be resourceful by making meals that could “stretch.” This butternut squash soup quickly became a favorite supper, accompanied by toasted sourdough bread topped with grated gouda cheese. I made the exact same combination last week for the first time in years, and realized just how much has been overcome since I made it for my family in South Africa. I managed to graduate university by some miracle, despite not having any means to do so. Since leaving home there’s never been a day where I didn’t have anything to eat. Over time and with maturity we all managed to move past our feelings about my father. Those are big things. Really amazing things, all related to a pot of butternut squash soup.

Most of us can make soup without a recipe because it involves a few easy steps. Roast your vegetables, sauté aromatics, add stock and purée then season to taste and finish with toppings. Though it’s very simple, I hope you’ll try it with a thick slice of toasted sourdough and butter or grated smoked gouda (or both) and feel the love.

Some tips:

When choosing your butternut squash, always opt for those with a longer neck because they have more flesh.

You can roast your squash up to two days ahead of time and complete the recipe when you’re ready to enjoy it.

You can make this soup vegan by using olive oil to roast and a dairy-free milk alternative towards the end.

Add crispy pancetta crumbles or roasted squash seeds as a topping, but personally I prefer it plain.

The heavy cream is optional but makes it so deliciously creamy. When things were tight, I often added milk instead.

Butternut Squash Soup
Prep Time: 15 minutes | Cook Time: 1hr 20 minutes | Serves: 6

Ingredients:
2 medium butternut squash, peeled and cubed ( about 3 pounds)
4 tablespoons melted butter or olive oil
1 teaspoon dried thyme
1 teaspoon kosher salt
1 teaspoon cracked black pepper
2 tablespoons olive oil
1 medium yellow onion, finely diced
4 large cloves garlic, finely minced
1 small bay leaf
2-4 sprigs fresh thyme
1 quart chicken stock
1/2 cup heavy whipping cream, half n half, milk or dairy-free milk alternative

Special Equipment: Immersion blender OR blender, sheet pan

Method:
Preheat oven to 400F (200C). Place cubed butternut squash on a sheet pan or large roasting tray and drizzle with butter, then sprinkle with dried thyme, salt and pepper. Roast on the middle rack for 35-40 minutes or until very tender.

While the squash is roasting, heat olive oil in a large heavy-bottomed pot over medium heat. Add onion and garlic, sauté for 5 minutes until onion is translucent but not overly browned. Add bay leaf and thyme, followed by roasted squash and stock. Cook for 10 minutes with the lid on, then discard bay leaf and thyme sprigs and purée for 2-3 minutes using an immersion blender, or transfer to a standing blender in batches and blend for 1 minute each time until smooth. Return soup back to the pot and simmer for 10 minutes and remove from heat. Stir through heavy cream, season to taste (I love to add more herbs at this point) and serve.

Spiced Up Chicken Soup

One thing that my mom always did, was cook things like soup ahead of time and freeze portions to take out later when she didn’t feel like cooking. Here, I make six quarts of flavorful blonde chicken stock and freeze six containers to take out and customize depending on what we feel like eating. I always find that during the Winter/Holiday months, after a rich meal we crave something spicy and simple. This chicken soup with serrano peppers is light yet flavorful at the same time, and the addition of dill adds a nice freshness. It’s made with the first two quarts of stock, plus the pulled chicken used. I use my Instant Pot to extract flavor quicker when I’m in a hurry, but will include stovetop directions as well. Squeeze some lemon in right before serving, or a dollop of sour cream/plain yogurt if you prefer to make it a little creamier. Please note, I’m a home cook and this is how my family prefers the soup. We are also a family of two, so if you have a big family you might find it better to freeze 3 containers of chicken stock in 32 ounce portions instead. This blog post should be used as a guide, please customize any ingredients that you feel would make a good substitute. This stock can be refrigerated for up to 3 days and frozen for a few months.

Blonde Chicken Stock Recipe:
Prep Time: 10 minutes | Cooking Time: 1 hour (Instant Pot)/2 hours (Stovetop) | Makes: 6 Quarts

3 lbs meaty chicken bones (wings, backs, necks and 2 bone-in thighs)
1 tablespoon salt
2 medium yellow onions, quartered
4-6 whole cloves fresh garlic
1 chopped celery stalk
1 bay leaf
2 sprigs fresh thyme
2 stems fresh parsley
1/2 teaspoon whole black peppercorns
6 quarts filtered water
Optional little luxury for both color and mild flavor: a pinch of saffron (I love SpiceTribe!) or 1/8 teaspoon turmeric powder (not enough turmeric to affect the flavor significantly, don’t worry!)

Special Equipment: 8 Quart Instant Pot or Stock Pot, Wooden Spoon

Instant Pot Guidelines:
Set your Instant Pot to sauté, add a teaspoon of olive oil, chicken bones/pieces and salt. Cook while stirring occasionally for 5-10 minutes until chicken starts to become golden. Add onions, garlic, celery, bay leaf, herbs, pepper and water. Scrape any sticky bits off the bottom of the Instant Pot with a wooden spoon then place the lid on and set to HIGH pressure for 1 hour. Allow pressure to release naturally for 15 minutes after cooking before opening the lid, then strain the stock, pulling any meat from the thighs and setting aside to make the chicken soup. You could strain the stock through a fine mesh sieve but I don’t mind any larger pieces of vegetable or garlic (smash that into a paste using your wooden spoon to add more flavor!) The stock will congeal and fat will rise to the top of the jars as it cools, you can either scoop it out or leave it for extra flavor.

Stovetop Directions:
Add a teaspoon of olive oil to your stock pot, add chicken and salt then sauté over medium heat for 5 minutes. Add onion and garlic, cook for 5 minutes until onions are translucent. Scrape the bottom of the pot with a wooden spoon, add remaining ingredients and bring to a rolling boil for 5 minutes. Reduce heat to medium-low (a very gentle simmer), cook without the lid for 2 hours while skimming any impurities away a few times. Strain the broth, pulling any chicken from the thighs and discard the bones.

Set 2 quarts of stock aside, freeze or store the remaining in airtight containers.

Spiced Up Chicken Soup

1 tablespoon olive oil or butter
1 small yellow onion, finely diced
4 cloves finely minced garlic (better yet, make a paste using the flat of your knife)
1 serrano chili pepper, thinly sliced (plus more for serving)
1/2 cup peeled, thinly sliced carrot
1/4 cup thinly sliced celery (I sometimes skip this)
2 quarts (32 ounces) chicken stock
2 cups cooked chicken (use the thigh meat from the broth)
Optional flavor booster: 1 teaspoon of this roasted garlic stock base adds so much more flavor, just don’t add extra salt if using.
salt and pepper to taste
a dollop of sour cream or plain yogurt, fresh dill and more thinly sliced serrano pepper to serve.

Heat a heavy bottomed pot over medium, add olive oil or butter, onion, garlic, serrano pepper, carrot and celery. Sauté for 10 minutes until vegetables are tender. Add chicken stock and simmer for 5 minutes, add shredded chicken, the optional roasted garlic base if using and season the soup to taste with salt and pepper. Divide into bowls, add a dollop of sour cream and lots of fresh dill plus extra serrano peppers for more spice if that’s your preference.

Here are some soups I make with the chicken stock:

I simmer 1 quart of the stock and add in some store-bought frozen chicken dumplings, then add a chopped green onion and some grated fresh ginger. Finish with a dash of soy sauce and serve.

I sauté a chopped onion, 4 cloves garlic and throw in 2 cups chopped potatoes and 1 quart of the stock. Simmer until the potatoes are tender, add 2 tablespoons chopped chives and 1/4 cup heavy cream. Ta-da potato soup.

I sip on the stock as is when I need a warm pick-me-up!

I simmer the stock and throw in any leftover cooked vegetables plus a teaspoon of Thai yellow curry paste, then finish with 1/4 cup coconut milk for a quick meal.

Lemon Dijon Chicken Meatballs

Ground chicken was a staple for me in 2020, and it was fun to see which combinations I could come up with using this versatile protein. It’s available in most grocery stores, and takes so little time to cook. Today I made up a little recipe using some ingredients that I had in the refrigerator (hummus!) and they turned out so good that I wanted to share. It’s like these Chicken Piccata Meatballs but without the capers, because not everyone in my house is a fan of capers. I don’t use traditional binders like breadcrumbs or eggs here, simply because I don’t think it’s always necessary. If you want to increase the nutritional value, you could try adding one large egg plus 1/4 cup of breadcrumbs to hold them together. Just like in my chicken patty recipe, I find that hummus and in this case, dijon mustard does the job just fine. Working with ground chicken can be tricky because the mixture (my editor Dianne would kill me for using this word ) seems too wet in the beginning. Drop spoonfuls into the skillet and it firms up as it cooks. You do want to be gentle while working with them though. Once they’ve cooked on one side, gently shake the skillet to loosen them up and turn them. As with all of my recipes, they are just things I make at home with flavors that we enjoy. If you decide to try them or adapt them, or have any tips, feel free to share!

Cooking notes:

Some fresh or dried herbs could work really well here. Rosemary, oregano and thyme are all great options. I use plain hummus, but any flavor is perfect. These red pepper hummus turkey patties are also great. If you’re out of dijon mustard, try whole grain or plain yellow mustard.

Ingredients:

1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder (Used what I had, use 2 cloves fresh minced garlic if you prefer)
1 teaspoon Cavender’s All Purpose Greek Seasoning (Trust me.)
1 pound ground chicken
2 tablespoons plain hummus (I love Boar’s Head)
1 tablespoon dijon mustard (I love Grey Poupon)
Grated zest and juice of 1 large lemon, each set aside separately
4 tablespoons unsalted butter
An extra tablespoon of Dijon mustard for the sauce

Guidelines:

Heat the olive oil in a large non-stick skillet over medium heat.

Whisk salt, pepper, garlic powder, and Greek seasoning in a large mixing bowl to combine. Combining the seasonings first will help ensure that your chicken is seasoned evenly. Add the ground chicken, hummus, dijon mustard, and lemon zest to the same bowl. Gently mix with a fork until everything is combined, then shape into roughly 1 -ounce balls or drop tablespoonfuls at a time into the skillet until all the chicken is used up. Leave about 1 -inch space between each meatball so that it’s easier to flip.

Cook for 3 minutes, and then check the bottoms. If they are golden brown, gently shake the skillet to loosen them from the bottom and flip them over. Cook for an additional 3 to 5 minutes until they are evenly browned and register 165F internal temperature. Transfer the meatballs to a plate on the side and lower the heat to medium-low.

Add the butter to the skillet, and use a whisk to loosen up any sticky bits from the chicken. Add the lemon juice and whisk until the sauce has slightly thickened (2 minutes), then whisk in the remaining tablespoon of dijon mustard. Stir, toss meatballs back into the skillet and serve immediately with creamy mashed potatoes, my double parmesan cauliflower mash, steamed green beans, or any side of your choice.

Braised Chicken with Mushrooms, Bacon and Herbs

Damn, this skillet chicken is good. With just a few chicken thighs, slices of bacon, a punnet of mushrooms and some basic ingredients you can make a meal that might just allow you to bribe someone. Forget I said that (or don’t). We all know I don’t enjoy over explaining, so use this recipe as a starting point and customize it as you see fit. For instance, fresh rosemary would be amazing here and you can skip the bacon if you don’t eat pork. Leeks are in season now and can be used instead of shallots. Don’t love thighs? Use bone-in skin-on chicken breasts and reduce the time in the oven by half. If you decide to try it, please tag me on social media @thedaleyplate so that I can see! Your feedback is valuable and I’d love to share it with everyone else.

Crispy Chicken with Mushrooms, Bacon & Herbs
Prep Time: 5-10 minutes | Cook Time: 45 minutes | Serves: 4

Ingredients:

2-4 slices bacon, roughly chopped
4 medium to large sized chicken thighs
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 large shallot, finely diced
4 cloves garlic, finely minced (about 2 tablespoons)
2 teaspoons fresh thyme leaves
2 teaspoons chopped parsley
1/4 cup brandy or sherry (optional but highly recommend)
8 -ounce punnet baby portobello mushrooms OR button mushrooms, quartered
1/2 cup chicken stock
2-4 tablespoons heavy cream

Equipment:

I use this braiser - It goes directly from the stovetop to your oven and nothing sticks to it. Any ovenproof skillet works.

Guidelines:

Preheat oven to 350F (180 degrees C)

Season chicken thighs with salt, pepper and garlic powder and allow to sit outside of the fridge for at least 20 minutes. For best results, I usually season the night before and store in the refrigerator then take them out 20-30 minutes before cooking. Allowing the chicken to come closer to room temperature will make it jucier, I promise. If you have a teaspoon of poultry seasoning (chicken rub) to add when seasoning your chicken it’ll be even more flavorful but that’s optional.

Heat an ovenproof skillet to medium and sauté bacon until crispy. Remove bacon with a slotted spoon and set aside on a paper towl. Pour off most of the bacon fat from your skillet, then sear chicken thighs for 5 minutes per side or until golden. If using chicken breasts, only sear for 2 minutes per side. Your chicken isn’t cooked through, but this is an essential step if you want that crispy skin. Remove chicken from skillet and set aside on a plate skin side up.

Add shallots, garlic and herbs to the same skillet, sauté for 2-3 minutes until translucent (I sometimes go for longer until it’s caramelized - Since the heat is on medium it will not burn easily if you stir).

Add brandy or sherry, cook out the alcohol for 5 minutes until reduced by half. Add mushrooms, chicken (skin side up!) and bacon then your chicken stock and cream. The chicken stock shouldn’t completely cover the chicken, it should come up to the chicken thighs without covering the crispy skin.

Bake/Roast for 30 minutes without the lid until the chicken is tender and everything is cooked through. Season to taste and scatter with more fresh herbs. If you’d like the sauce thicker, place it back on the stove over medium-high heat until it reaches your desired consistency or dust the mushrooms in some cornstarch before adding to the skillet. I’m just gilding the lily here…but a tablespoon of butter (or truffle butter!) stirred in at the end makes this even more luscious. Serve over polenta, rice, thick egg noodles or over roasted vegetables for a low-carb feast.

Fresh Peach, Burrata and Proscuitto Salad

This plate of delicious fresh peaches with creamy burrata, olive oil and salty proscuitto is perfect for your late Summer gathering. Enjoy it now while the fruit is at its sweetest, no need to grill them unless your peaches are slightly underripe. Try, if you can, to find peaches that are fragrant and have some give to them. I highly recommend seeking out a local market if you’re in the South like us, or try the kind people at The Peach Truck, who offer shipping nationwide during peach season.

It goes without saying that the remaining ingredients should also be a good quality. Fresh herbs are best, use the silkiest burrata you can find and a great extra virgin olive oil. My preference for sea salt flakes has always been Maldon, and this salad particularly lends itself to their smoked sea salt. As with any recipe here, everything is fully customizable and you’re free to substitute any of your favorite ingredients. Since sharing it on Instagram I’ve seen people grill the peaches, add balsamic (white balsamic would be excellent!), use goat cheese or substitute with nectarines or even plums.

Fresh Peach, Burrata and Proscuitto Salad
Prep Time: 5 minutes | Cook Time: 5 minutes | Serves: 4

Ingredients:

2 large ripe peaches
8 ounce ball burrata cheese
2-3 slices proscuitto
2 tablespoons extra virgin olive oil
1 tablespoon fresh thyme leaves
1 teaspoon smoked sea salt
1/2 teaspoon freshly cracked black pepper
fresh basil leaves to serve

Guidelines:

Slice peaches into 1/2 -inch thick wedges and arrange on a large plate or platter.

Carefully tear into the burrata and arrange pieces of equally on top of the peaches. Do the same with the proscuitto then drizzle the salad with olive oil. Sprinkle with thyme leaves, sea salt, pepper and scatter basil on top.

Serve immediately, or cover tightly with plastic wrap and store in the refrigerator for up to 15 minutes. You do not want the moisture from the peaches and cheese to rehydrate the proscuitto, trust me I’ve done it!

Boozy Strawberry French Toast

Since tomorrow is Saint Patrick’s Day here’s a little anytime snack that I make with Bailey’s Irish Cream Strawberry Liquor and fresh Louisiana strawberries. The bread is panettone, an Italian sweet bread from Milan that goes on sale after the holidays when people have had their fill of holiday sweets. That’s when I swoop in and buy them for $5 instead of $20. These are the kind of things my mom taught me to do, and the freezer is definitely your friend when it comes to buying on sale. It’s March and I can just defrost a loaf at my convenience for this French toast. I cut the panettone into thick slices, then soak the bread briefly in a mixture of Bailey’s, eggs, and cream. They only need 2 minutes per side in a large skillet (make sure it’s non-stick or well-seasoned because the Bailey’s tends to stick a little, not much though, and nothing that a little nudge with an offset spatula can’t remedy). I top my French toast with some skyr, an Icelandic cultured dairy product with a milder flavor than yogurt. My husband DJ isn’t a fan of skyr (too sour?) so I mix a little maple syrup into his, but I like the contrast in flavor with the sweet toast. This recipe serves 4 but can easily be doubled to make more.

Boozy Strawberry French Toast
Yield: 4 servings Prep Time: 10 minutes Cook Time: 10 minutes

3/4 cup heavy cream
1/2 cup Bailey’s Irish Cream Strawberry
2 large eggs
1 teaspoon pure vanilla extract
2 cups quartered fresh strawberries
1/4 cup pure maple syrup
4 tablespoons salted Kerrygold butter (I like the slight saltiness to balance the flavors, the choice is yours!)
4 thick slices of panettone or brioche bread (1-inch thick)
1/2 cup skyr or plain yogurt
fresh mint leaves, for garnish

In a large shallow bowl, whisk together the cream, bailey’s, eggs, and vanilla until well combined and smooth.

In a separate bowl, stir together the strawberries and maple syrup.

Melt 2 tablespoons of the butter in a large non-stick skillet over medium heat. Soak each slice of bread in the cream mixture for 30 seconds per side, and working in batches of 2, add the soaked bread and cook until golden brown on both sides, about 2 minutes per side. Melt the remaining 2 tablespoons of butter in the skillet before cooking the other two slices.

Transfer the French toast to 4 serving plates and top each slice with a dollop of skyr. Spoon the strawberries on top, and garnish with mint. So easy. Enjoy.

Notes: You can add chopped toasted nuts for crunch, and if you don’t have the strawberry Bailey’s then any kind will do. Swap out the fruit according to what’s on your kitchen counter or in your fridge.

Spicy Crab Bucatini

This post is sponsored by Garofalo® Pasta. All comments and opinions are my own.

If you’re looking for an elevated yet easy dinner that’s ready in under thirty minutes, this recipe is for you! Nothing compares to an occasional bowl of gorgeous pasta and when we crave it, I use the best possible quality for delicious and consistent results. I’ve always believed (obvious from the kind of work that I do) that creating a meal is about more than cooking, it’s about celebrating family and making sure that everything I put on our table is something I’m always proud to serve.  

Garofalo® was established in 1789 in Gragnano, Italy, the homeland of pasta! They are more than 200 years old and produce gourmet pasta for everyday meals like my grandma’s mezze rigatoni and meat sauce recipe from a few weeks ago, and this spicy crab pasta! You can find a nice selection in the pasta aisle at your local The Fresh Market (one of my favorite stores to spend hours in!) or order online via Instacart if that option is available near you. What makes them different? Garofalo uses a traditional bronze-dye to give their pasta a coarse and porous texture so your sauce will cling to it better, all their pasta is crafted from 100% highest-quality durum wheat semolina, and to be honest, I just think the quality and variety is superior to other brands I’ve tried. Using their bucatini for my spicy crab sauce turned out to be an excellent choice in terms of texture, but please feel free to substitute your favorite shape. Garofalo spaghetti, linguine and calamarata are other shapes that we always have on hand. 

How do I make Spicy Crab Bucatini?

You only need a few high quality ingredients to make this recipe. Crab is in season so if you can find fresh crab, that’s wonderful, however, there are so many frozen and already prepared products these days that are relatively easy to source. I recommend using lump or jumbo lump crab which is mostly white meat in chunks that will hold its own in the sauce. If you’re unable to find crab, a good quality jarred tuna or even scallops could work. 

Start by sautéing sliced sweet yellow onion in olive oil with garlic. Add your favorite chopped tomato sauce, seasoning, fresh parsley and wait for it….chili garlic paste! I find that this Vietnamese condiment brought an incredible depth of flavor to this recipe, and just the right amount of heat to complement the sweetness of the crab. Most of us already have it in our refrigerators so now is the time to get creative and use up those condiments! I hope you give it a try! Other alternatives to chili garlic paste would be Calabrian chili paste, fresh red chili, or dried red pepper flakes but stay away from chili pastes that are too distinctive in flavor like gochujang or sriracha. We want clean heat, not earthy. Once the sauce is cooked down, a bit of pasta water is added and then the cooked crab is folded in. Lastly, we add our Garofalo bucatini to create a next level dinner that everyone will love. Finish off with some lemon juice and zest, and serve with a chilled glass of wine. I hope you love it as much as we do!

Spicy Crab Bucatini
Prep Time: 5 minutes | Cook Time: 20 minutes | Serves: 4

Ingredients

½ lb package Garofalo bucatini pasta
2 tablespoons olive oil or butter
½ yellow onion, thinly sliced
4 cloves garlic, finely minced 
14-16 oz can chopped Italian tomatoes 
1 tablespoon Vietnamese chili garlic sauce
1 teaspoon kosher salt
½ teaspoon fresh black pepper
½ cup chopped flat leaf parsley plus more for serving
1 ½ cups cooked lump crab meat
Optional: fresh lemon juice and zest

Method

Cook bucatini pasta in boiling salted water according to the Garofalo instructions. This shape will cook perfectly in 14 minutes while you prepare the sauce.

Heat olive oil in a large skillet over medium heat. Sauté onion and garlic for 2-3 minutes until onions are translucent, then add tomatoes, chili garlic sauce, salt and pepper. Simmer for 15 minutes until sauce is reduced. Taste to see whether the sauce needs some sugar to balance the acidity. 

Add a few tablespoons of pasta water to the skillet to thin the sauce slightly, followed by crab and parsley. Cook until heated through then toss in strained bucatini. Adjust seasonings, add fresh herbs and lemon then plate and serve immediately. 

Creamy Black Eyed Peas

These creamy black eyed peas are so simple to make because of the trusty Instant Pot, but can easily be adapted to be cooked on the stovetop. It gets a lot of flavor from smoked turkey pieces, using chicken stock instead of water and some essential aromatics needed to make a truly good Southern dish. Though it was not traditional to eat black eyed peas on the first of January in South Africa, this is an American tradition I’ve come to love. It is said that they symbolize prosperity, and that’s not such a bad thing to hope for on the first day of the year! If you have an hour to set aside, this satisfying meal made with ingredients easily found at your local grocer could be dinner this evening :) The onion, celery and garlic cooks down to form a luscious sauce that is so good served over rice, with cornbread or with some biscuits!

Creamy Black Eyed Peas
Prep Time: 10 minutes | Cook Time: 50 minutes | Serves: 6

Ingredients:
1 tablespoon olive oil (OR bacon fat for flavor, if pork isn’t an issue)
1 medium yellow onion, finely diced
2 ribs celery, finely diced
1/2 cup diced green bell pepper
1/4 cup diced red bell pepper
4 large cloves garlic, finely minced
1 tablespoon Cajun seasoning (contains cayenne, salt, garlic powder, onion powder, herbs)
1 1/2 lbs smoked turkey pieces (Can be found either frozen or refrigerated near the smoked sausage section. If you’re unable to find it, use good quality sliced smoked sausage - turkey or beef. Smoked ham or Tasso are options as well.)
2 cups dried black eyed peas (no need to soak, just sort them)
1 fresh bay leaf
1 1/2 quarts good quality low-sodium chicken stock
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1/4 cup chopped fresh parsley, plus more, to serve
Kosher salt and medium-grind pepper, to taste
good quality olive oil, to taste

Guidelines: (Stovetop directions follow below)

Turn Instant Pot on SAUTÉ mode. Add olive oil or bacon fat, onion, celery, bell peppers and garlic. Sauté until onions are translucent, stirring to prevent any sticking - about 4-5 minutes.

Add Cajun seasoning, smoked turkey pieces, black eyed peas, bay leaf, chicken stock, tobasco sauce and worcestershire sauce. Stir, then place lid on Instant Pot and lock.

Turn on MANUAL mode and set Instant Pot to 40 minutes at high pressure. Once the cycle is complete, allow pressure to release naturally for about 15 minutes before VENTING to allow remaining pressure out. Stir, pull meat from bones and mash half the black eyed peas for a creamy consistency. Remove bay leaf. Depending on how you like it, either allow to simmer uncovered until reduced slightly or add more stock to make it soupy. Season to taste with kosher salt and pepper, add parsley and drizzle with olive oil.

Allow it to cool a little before enjoying, even better the next day.

If you’re making these in a pot on the stove:
Soak your beans for a few hours OR use the quick soak method: Bring water to a rolling boil, add black eyed peas and stir. Cook for 30 minutes then strain and use as directed in the recipe. Sauté your aromatics in a large heavy bottomed pot, add remaining ingredients and bring to a boil. Cook for 30 minutes at a rolling boil, stirring once or twice, then lower heat to medium and place a lid on your pot. Allow the black eyed peas to cook for an hour, stirring occasionally to make sure that they aren’t sticking. When I make this on a stovetop the water often evaporates, so keep some extra stock ready to top up your pot. To test for doneness, remove a few beans from the pot and mash it with your fork or taste it after cooling slightly. Once the beans are tender, pull the meat and remove any bones and mash half of the black eyed peas for a creamy consistency. Season and drizzle as directed above.

Barbecue Chicken Pita Pockets

This recipe is brought to you in partnership with Sweet Baby Ray’s but all opinions expressed are my own. Thank you for supporting the brands that support The Daley Plate!

Sometimes the best kind of food isn’t complicated, doesn’t require too much time in the kitchen, and makes use of items we probably all have in our pantry and crisper drawer. I like to say on Instagram, that sometimes you just need a good sandwich, and it’s true. These barbecue chicken pita pockets are so filled with a delicious mix of crunchy vegetables, creamy feta cheese and succulent grilled chicken basted with Sweet Baby Ray’s Original barbecue sauce…How can you go wrong?

When I moved here eight years ago my husbands family welcomed me with a traditional Southern feast of barbecue ribs, collards, potato salad and grilled chicken - I learned then that Sweet Baby Ray’s is a crucial element in many of the foods prepared by his family, and many other families that I’ve come to know since then. Visit the Sweet Baby Ray’s website to check out Sweet Baby Ray’s sauces and discover more delicious ways to use them. I hope that you enjoy this easy recipe that’s so perfect for a satisfying weeknight meal, Summer cookout or quick lunch. The great thing about it is that you can use what you have available and it’s also delicious when substituting lettuce for spinach or cheddar cheese for feta. If I’m entertaining, I love to place individual elements on a large platter for people to make their own pita pockets and kids absolutely love that part! A little bowl of Sweet Baby Ray’s barbecue sauce on the side for to serve is always special, who doesn’t love a little extra?

Barbecue Chicken Pita Pockets

Prep Time: 30 minutes Cook Time: 15 minutes Serves: 4 

Ingredients:

4 boneless skinless chicken thighs (1lb)
1 teaspoon salt
1 teaspoon cracked black pepper
1 teaspoon smoked paprika
1 tablespoon extra virgin olive oil
1/4 cup Sweet Baby Ray’s Original Barbecue Sauce, plus more for serving
2-4 cups fresh baby spinach
2 cups sliced salad cucumber
1 1/2 cups sliced cherry tomatoes
1/2 cup cubed feta cheese 
1/4 cup pitted kalamata olives
1/4 cup thinly sliced red onion
2 whole wheat pita breads, cut in half

Guidelines:

Season chicken thighs evenly with salt, black pepper and paprika then drizzle with olive oil. Cover and refrigerate for at least 30 minutes.

Heat a griddle pan or grill to medium-high and sear chicken for 4-6 minutes per side. Use a basting brush to coat chicken with Sweet Baby Ray’s Original Barbecue Sauce and continue to cook for 1-2 minutes or until chicken registers 165F internal temperature. Remove from griddle pan and slice or chop into cubes. 

Carefully open each pita half and place equal amounts of vegetables and grilled barbecue chicken in each. Serve immediately with extra Sweet Baby Ray’s barbecue sauce for dipping.

Fall Harvest Salad

This fresh and nourishing salad is a welcome respite from the heavy holiday foods that you’ve been eating, and have yet to eat! Leftover turkey is combined with beautifully crisp red apple, salty goats cheese, bacon, celery, a few dried cranberries, pecans and one of the most nutrient dense greens - watercress! It’s all drizzled with a sweet fig dressing that perfectly complements the other flavors. This salad serves 2-3 people but you can double it to serve a larger crowd.

Can I substitute the ingredients?

You certainly can!

Substitute the turkey with smoked chicken.
Watercress is harder to find in regular grocery stores so though I highly recommend it, arugula is a great alternative.
The cheese I used here is called Palhais goats cheese and it’s from Portugal. It starts of mild and has a lovely salty finish that you’ll love, but any goats cheese will do!
I use maple bacon for extra flavor, replace it with turkey bacon or leave it out completely (But please don’t)
Pecans are buttery in flavor and currently in season, it would be a shame to replace them with anything else but walnuts are a great alternative.
The apples that I love are from New Zealand, they are in stores right now and called Envy apples. Best apples ever.
Fig vincotto is harder to source and pricey but so worth it. It’s also called grape molasses. Try the homemade mock version of it below.

Fall Harvest Salad
Prep Time: 5 minutes | Cook Time: 10 minutes | Serves: 2

Ingredients:
4 cups fresh watercress
1 1/2 (about 8 oz.) cups cubed turkey
1 Envy apple, cubed
1/4 cup finely sliced celery
1/2 cup pecans (whole or pieces)
4 strips cooked bacon, chopped
2 -ounces crumbled goats cheese
1-2 tablespoons dried cranberries

For the dressing, combine and shake in a jar:
1 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon sorghum molasses OR honey
1 tablespoon fig jam
1/4 teaspoon black pepper
1/4 teaspoon salt
2 tablespoons extra virgin olive oil

If the dressing is too sweet, add more balsamic vinegar.

Method:

Arrange watercress on a platter, top with remaining ingredients and drizzle with dressing right before serving. I love to place ingredients in separate piles on the platter because it looks better. Toss it right before serving to prevent the greens from getting soggy.

Beef and Vegetable Soup

This post is sponsored by Beef. It’s What’s for Dinner. All opinions are my own. Thank you for supporting The Daley Plate and Beef farmers and ranchers!

Here’s an easy soup recipe for the start of Fall, using late summer tomatoes, zucchini, the last basil stragglers on the vines outside, and Ground Beef with butternut squash for heartiness. I’ve heard people here in America call this kind of soup “Hamburger Soup” over the years, and I always wondered why, because it certainly doesn’t taste anything like a hamburger :) Later I learned that hamburger is another name for Ground Beef. Silly me. 

This is my version of beef and vegetable soup, with a few special touches here and there. Harissa, a North African chili paste, gives the soup a little heat, but you can substitute tomato paste in equal amounts if desired. I had fresh tomatoes ripening and basil in the garden here at home, but they can also be replaced with a can of tomatoes and Italian seasoning from the pantry. The soup is so customizable so replace ingredients with what you have on hand (I’ve listed options in the recipe), and give your loved ones the nutrition that they need any time of year.  Sometimes to balance the soup out at the end, I add a touch of honey - This is very optional, but I do feel that it does a lot to balance out the acidity of the tomatoes. 

I’ve included both a stovetop and slow cooker method below for those who like to have options, so please enjoy and let me know what you think in the comments! For more fall-forward recipes with Beef, visit www.beefitswhatsfordinner.com - Lots of great inspiration and tested recipes, plus information on nutrition. When it comes to fall recipes, nothing does it quite like Beef for us. Rich with iron and essential minerals, it leaves my family and I feeling great and nourished like no other. 

Beef and Vegetable Soup
Prep Time | 10 minutes | Cook Time: 30 to 35 minutes (Stove) and up to 9 hours (Slow Cooker) | Serves: 8

Ingredients:

1 pound Ground Beef (I like ground Sirloin)
1 tablespoon extra-virgin olive oil
1 large yellow onion, chopped
1 rib celery, chopped
4 garlic cloves, minced
1 tablespoon mild harissa paste, plus more to taste
2 teaspoons smoked paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 cups chopped fresh tomatoes (or 1 14-ounce can of tomatoes)
2 cups peeled cubed butternut squash (or sweet potato)
2 cups chopped zucchini (or cauliflower, or broccoli)
Parmesan rind (optional)
1/4 cup chopped fresh basil (or 1 teaspoon Italian seasoning)
8 cups beef broth
4 cups chopped kale

Stovetop Method:

Heat the olive oil in a large Dutch oven over medium heat. When the oil sizzles, add the onion and celery, and stir until the onions are golden brown and soft, 8 to 10 minutes. If the pot starts to look too dry, add a few tablespoons of water and continue stirring, repeating once or twice if necessary. 

Add the beef, garlic, harissa paste, smoked paprika, salt, and pepper, and cook, stirring occasionally, until the beef is browned, and the spices are fragrant, 5 to 6 minutes. Add the tomatoes, squash, zucchini, Parmesan rind (if using), basil, and beef broth. Bring to a boil, then cover with a lid and cook, stirring occasionally, until the flavors have melded, and the vegetables are very tender. 

Remove the Parmesan rind, if using, and stir in the kale. Cook for another 2 to 3 minutes until the kale is wilted and serve. 

Slow-Cooker Method:

In a large skillet over medium heat, heat the olive oil. Once hot, add the onion, celery, Ground Beef, and garlic. Cook and stir until the ground beef is no longer pink.

Transfer the ground beef mixture into a large slow cooker. Add all remaining ingredients, except for the kale. Cook on low for 8 to 9 hours or on high for 5 to 6 hours. When there is about 30 minutes of cooking time remaining, stir in the kale. Taste and season as desired before removing the Parmesan rind, if using, and serving. 

Beef Meatball Party Platter

This post is sponsored by Beef. It’s What’s for Dinner but all opinions are my own. I’m proud to support the American Beef Council and I hope you enjoy this delicious Beef recipe.

Here in the South, people love “baby shower meatballs.” Slightly sweet, saucy meatballs often purchased pre-made and doctored up in a slow cooker with barbecue sauce and grape jelly. The meatballs most likely got their nickname because it’s most often served at family celebrations like baby showers, weddings, and cookouts. You probably have a different name for them based on your location, but it’s all the same! 

The meatballs at parties are always excellent, but I wanted to try making my own using beef and a few simple ingredients that I had around the house, minus the jelly! I always keep Ground Beef in the freezer for quick and easy family meals that I just know everyone will love. I particularly enjoy its versatility, and like all cuts of beef it’s high in protein, and supplies 10 essential nutrients including B-vitamins, zinc, and iron that support an active and healthy lifestyle. I often buy Ground Beef in bulk to get more value for money, then portion it out and store it in airtight freezer-safe containers for meals throughout the month. (Here is a handy infographic and guide for thawing Ground beef on the Beef. It’s What’s for Dinner website in case you need it!) I think we are all more than a little concerned about skyrocketing food prices these days and trying our best to make the most of our ingredients. I’ve always believed in minimally processed foods that are high in nutrition, but find it hard to compromise when it comes to taste. There are so many meat substitutes popping up on the market lately, and people choose them for various reasons but it’s really good to know the facts. Beef. It’s What’s for Dinner has you covered with loads of information and resources so that you can make the best choice for your family. As for my family…I’ve noticed them gravitating toward these at recent gatherings with more than average enthusiasm. We all practice varying religious beliefs, and when I’m cooking for everyone, beef is the one protein we can all agree on. 

In the spirit of keeping things simple and shopping our own refrigerators and freezers, I’m including the recipe for the Beef Meatballs and offering optional serving suggestions based on what you have on hand. I try to incorporate lots of color and non-starchy vegetables on my platters, and like to serve it al fresco for everyone to dig in. These warmer days still beckon for eating outside, for gathering with friends and celebrating little moments in the sun. Whether you’re serving these at home or taking them to a celebration, I recommend serving them right after cooking for best results. 

Prep Time: 10 minutes | Cook Time: 20 minutes | Serves: 4 to 6

Meatballs:
1 pound Ground Beef
1 tablespoon minced fresh oregano, parsley, or dill
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
2 cloves garlic, minced
1 large egg
1/2 cup panko breadcrumbs (use gluten-free if needed)
1/4 cup of your favorite barbecue sauce

For Serving (Optional):

1 cup tzatziki or store-bought yogurt dip
Assorted vegetables such as sliced cucumber, kalamata olives, cherry tomatoes, sliced peppers, and lettuce or arugula.
Lemon wedges
Toasted pita

Preheat the oven or grill to 375°F. 

In a bowl, combine the beef, oregano, mustard, salt, pepper, paprika, garlic, egg, and breadcrumbs and gently stir until the mixture comes together. 

Using the palms of your hands, roll the beef into 1-ounce meatballs, and place on a large, rimmed sheet pan. Roast until cooked through, about 15 to 20 minutes. 

Drain off any excess fat, then toss the cooked meatballs in the barbecue sauce before arranging on a platter with the optional sides. Serve warm and refrigerate leftovers in an airtight container for up to 3 days.  

Roasted Chicken with Fennel and Peppers

Here’s an easy recipe that makes use of Summer peppers and fennel. Most of these chicken dinners that I make follow the same basic method: Season chicken overnight, sear in a little olive oil, remove chicken while preparing other ingredients in the same skillet, add chicken back into the skillet and roast until tender. Serve this dish with some crusty bread, creamy polenta or cauliflower rice. Fennel is a great low carb vegetable, 1/2 Cup of sliced raw fennel contains 2g net carbs and is only 14 calories. Source: www.verywellfit.com

Ingredients:

2 chicken marylands or 4 bone-in chicken pieces (1lb - dark meat)
1 teaspoon kosher salt
1 teaspoon smoked paprika
1 tablespoon extra-virgin olive oil
1 small yellow onion, thinly sliced
4 cloves garlic, thinly sliced
1 medium red bell pepper, thinly sliced
1/2 medium yellow pepper, thinly sliced
1 medium fennel bulb, sliced (save the fronds for a garnish)
1 teaspoon tomato ‘nduja (or 1 teaspoon tomato paste + 1/2 teaspoon red pepper flakes)
1 cup canned crushed roasted tomatoes
1 1/2 cups low sodium chicken stock (or 1 cup chicken stock + 1/2 cup dry white wine)

Method:

1. Season chicken evenly with salt and sweet smoked paprika. Cover and refrigerate minimum 1 hour, preferably overnight. You want the smoked paprika to penetrate the meat so that it’s seasoned all the way through. Remove from refrigerator 30 minutes prior to cooking so that it gets closer to room temperature. This will make a difference, your chicken will be more tender.

2. Heat olive oil in a large ovenproof skillet or roasting pan over medium-high heat, sear chicken for 2-4 minutes per side or until golden brown on both sides. Remove chicken from skillet and place on a plate, tent loosley with foil.

3. Reduce heat to medium, add onion, garlic, peppers and fennel. Sauté for 5-8 minutes until fennel is soft, add ‘nduja, crushed tomatoes and chicken stock. Simmer for 5 more minutes so that flavors meld, add chicken back to the skillet and roast at 375F for 20-25 minutes or until the chicken reaches an internal temperature of 165F. Remove from oven, garnish with fennel fronds and serve. If you crisp up some garlic slices on the side and scatter it over the final dish, it’s even better!

If you’d like to reduce the sauce you could place it back on the stovetop and simmer until desired thickness, the vegetables will continue to break down. Personally I love it as is.

Garlic Red Pepper Chicken

This recipe is brought to you in partnership with Spice Tribe - They are a small-batch spice company that works to benefit farmers and their families directly through fair trade. There is no fresher than this, and their belief in home cooking for health and community really resonates with me. They have everything you need for this recipe in their online store, including salt and pepper.

My garlic red pepper chicken recipe is inspired by the ingredients I had on hand and my mother’s ability to use spices as a way to keep things interesting and filling. Please know that the recipe is completely customizable to whichever ingredients you have on hand. A few ideas include: Using cauliflower or potatoes instead of chicken. Adding kale, spinach or collards for color and texture plus extra nutrition. This garlic red pepper chicken is delicious when served on a baked sweet potato stuffed with kale and caramelized onions. We’ve had it with crusty bread and butter, we’ve served it over rice or buttered noodles, we’ve eaten it cold right out of the tupperware the next day. Lately I feel there are no rules because the only rule that matters is social distancing. I hope that you are happy in your homes, that you are cooking more and spending valuable time with those you love. If you decide to try this recipe, please let me know how it went by tagging me @thedaleyplate on Instagram or Facebook :)

Some notes:

-If you’re unable to use sherry, use more chicken stock.
-Add vegetables of your choice. For vegetables that cook longer, add them with the stock and sherry. Tender greens can be added during the last 5 minutes of cooking.

Garlic Red Pepper Chicken
Prep Time: 10 minutes (up to 8 hours to marinate) | Cook Time: 30 minutes | Serves: 4

Ingredients:

1lb boneless skinless chicken thighs, cut into 1 -inch pieces
1 tablespoon good quality smoked Spanish paprika, like Spice Tribe Pimenton de la Vera
1 tablespoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
(Optional: 1/2 teaspoon cumin powder)

1 tablespoon olive oil
1 cup chopped yellow onion
1/2 cup diced red bell pepper
4 cloves garlic, finely minced
1 teaspoon red pepper flakes
1 teaspoon tomato paste
2 stems fresh herbs like thyme or oregano
1/2 cup sherry
1/2 cup chicken stock
1 bay leaf
1-2 tablespoons red wine vinegar OR lemon juice
Optional: 1/4 cup heavy cream

Method:

Place chicken in a bowl and season with paprika, garlic powder, salt, pepper and optional cumin. Toss to ensure that chicken is fully coated, cover and refrigerate for one hour or preferably overnight.

Add olive oil to a skillet over medium heat. Add onion, bell pepper (a jar of drained pimento peppers would be a speedy pantry solution) and sauté for 10 minutes until tender, stirring until the onions are light golden brown and fragrant. This step breaks down the onions and it’s important because it forms part of the sauce.

Add garlic and chicken, stir and cook until chicken is no longer pale (2-3 minutes). Lastly, add red pepper flakes, tomato paste, herbs, bay leaf, sherry and chicken stock. Simmer over medium heat with the lid halfway on for 15-20 minutes until chicken is tender, longer if you prefer your sauce more reduced.

Stir in vinegar or lemon juice right before removing from heat then add optional heavy cream, season to taste with salt and pepper and scatter with fresh herbs.

Preserved Lemon Chicken Skewers

With spaghetti squash mash and sauteed spinach.

This back pocket recipe was one I came up with while staring into the abyss that is my fridge one day. So many condiments, so many! A jar of preserved lemon paste, some chicken and a few spices later we were enjoying one of the most flavorful meals that I’ve been cooking over and over again. I’ve posted these preserved lemon chicken skewers on Instagram in my caption but I wanted to give a bit more detail and recommend a few brands that I love using. Although they are pretty straightforward, one can only say so much in an Instagram caption. Don’t worry, I’m not the kind of person who is going to give you a drawn out explanation! Here we go:

As far as preserved lemon paste goes, I always use NY Shuk preserved lemon paste. They have preserved lemon slices that I use in other recipes like rice pilaf or braised chicken, but this paste is especially great to use as a spread or marinade. Of course you can make your own preserved lemons (Meyer lemons are wonderful because of their thin skin) - I recommend Paula Wolfert’s recipe that can be found on the New York Times Cooking website here. You would make them and then purée into a paste using an immersion blender or food processor. Because they take some time to make it’s much easier to purchase online.

I serve the skewers with anything from vegetable mash like this spaghetti squash mash, salad or placed on a platter with whatever is in the fridge for everyone to graze on. Some butter lettuce on the side to make wraps if you are following a ketogenic way of eating, or wrap these preserved lemon chicken skewers in a soft Greek-style pita bread if you’re a less carb-conscious eater.

Preserved Lemon Chicken Skewers with Lemon Dill Yogurt Sauce
Serves: 2-4

1.5lbs boneless skinless chicken thighs, cut into bite-sized pieces
1 tablespoon olive oil
2 tablespoons preserved lemon paste
zest and juice of 1 medium lemon
2 garlic cloves, finely minced (or 2 teaspoons fresh garlic paste)
1.5 teaspoons kosher salt
1 teaspoon cracked black pepper
1 teaspoon smoked paprika
Optional: freshly chopped herbs like dill, rosemary or thyme

Sauce:

1/2 cup plain Greek yogurt (Or sour cream)
4 tablespoons avocado oil mayonnaise
2 teaspoons garlic power
1/2 teaspoon salt
1 pinch cayenne pepper
zest and juice of 1 medium lemon
1 tablespoon freshly chopped dill
1 tablespoon freshly chopped chives

Method:

Place chicken and all remaining ingredients for the skewers in a medium bowl and toss to evenly coat. Cover and refrigerate for at least one hour, or overnight.

Combine all ingredients for sauce in a small bowl and season to taste. Cover and refrigerate until ready to serve.

Preheat a griddle pan to medium-high heat. Skewer chicken (about 4 -oz per skewer) and sear in griddle pan for 4-5 minutes per side. Alternatively, line a baking sheet with foil or parchment papper and broil at 375F in an oven for 4-5 minutes per side or until internal temperature reaches 165F. Remove from oven, squeeze over some fresh lemon juice and sprinkle with chopped dill. Serve with dipping sauce and fresh vegetables, olives, feta cheese and tomatoes.