Get transported back to Hawaii with this amazing slow cooker kahlua pork. Just a little Hawaiian sea salt and liquid smoke is all you need. Slow cooker kalua pork is one of my favorite ways to enjoy pork. Perhaps it’s because it brings back delicious and fond memories of enjoying kalua pork on the North shore of Oahu. What amazes me is how simple this recipe is. With a little patience and Hawaiian sea salt, you’ll be transported back to the islands. Add a Mai Tai in hand and your set. And the best part ~ no need to dig a pit on the beach for roasting a pig. Your slow-cooker will do all the work for you. This recipe makes allot of kalua pork. You can practically feed an army with it. Especially if you serve up a few side dishes like cole slaw or fresh fruit. So, if you’re hosting the family or feeding your teen’s football team ~ this might be the recipe for you. I save at least half in an air-tight container and freeze it for more gloomy days when I feel like some Aloha spirit. It’s cheaper than a ticket to Honolulu (although, not nearly as exciting). This post contains affiliate links. One of the most essential ingredients to achieving an authentic kalua pork flavor is to use Hawaiian sea salt. I chose India Tree Red Hawaiian Sea Salt . This product is from a local Seattle company and is a traditional mix of Pacific Ocean sea salt and Hawaiian red clay. This stuff is amazing. Only a small amount is needed. The flavors intensify in the slow-cooker. Another important ingredient which gives the pork that special slow roasted BBQ pig flavor is to use a very small amount of liquid smoke. A little goes a long way. And I recommend using a mesquite liquid smoke, like Stubb’s Mesquite Liquid Smoke . In Hawaii, vegetation such as banana leaves are also used to line the roasting pit. To attempt to impart some of that sweet vegetation flavor in my pork, I decided to go out on a limb and try adding a banana on top of the pork part-way through the cooking time. I cut the banana in half and laid it fruit side down on top. After it cooked, I removed the banana peel before shredding the meat. The fruit just disintegrated into the meat. This seemed to add a subtle sweetness, which we quite liked. In fact next time, I may add two bananas if I can fit them in. My bananas were also frozen. I often have frozen bananas on hand. I toss them into the freezer once they are almost too ripe to use in banana bread. I used a 6.47 lb pork shoulder roast. Your roast should be minimum 6 lbs for this recipe. It barely fit into my 6-quart slow-cooker. But don’t be shy ~ push it in there. It’s all good. The cooking time on this recipe is very long. But cooking it low and slow helps achieve that special slow-roasted BBQ flavor. I cooked it for 18 hours total. Yes, you read that right ~ 18 hours! I started it in the afternoon and let it cook through the night. In the morning, I finished shredding the meat and skimming some of the fat away. Then, I returned everything to the slow-cooker and placed it in the fridge until we were ready to reheat it for dinner. (If you want it to be finished in the evening, place it in the slow-cooker the night before (ie. 10 pm for ready next day at 4:00 pm). Kalua is a traditional Hawaiian cooking method which means literally “to cook in an underground oven.” If you’re craving a little taste of the islands, give this recipe a try. I think you’ll love it. Aloha! This post contains affiliate links. Important items for this recipe: 6-Quart Crock Pot India Tree Red Hawaiian Sea Salt Mesquite Liquid Smoke Slow-cooker Kalua Pork Get transported back to Hawaii with this amazing slow cooker kahlua pork. Just a little Hawaiian sea salt and liquid smoke is all you need. Set it and forget it. Get a taste of Hawaii with this easy slow-cooker kalua pork. 1 6.5 lb pork shoulder roast 1 1/2 tbsp Hawaiian sea salt 1 tbsp mesquite liquid smoke 1 – 2 frozen bananas (cut in half) Using a carving fork, pierce the pork shoulder all over. Next rub the salt and the liquid smoke all over. Place the pork fatty side up into the slow-cooker. Cover and cook on low for 18 hours. About half way through this time, turn the roast over. When you turn it over, add the frozen banana fruit-side down on top. Cover and continue cooking. Remove the meat from the slow-cooker to a large baking tray. Shred the meat. Skim the fat from the liquid in the slow-cooker. Return the shredded meat back into the juices and stir it up. Serve hot. This recipe goes great with cole slaw and King’s Hawaiian sweet rolls. Tip: (If you want the pork to be finished in the evening, place it in the slow-cooker the night before (ie. 10 pm for ready next day at 4:00 pm) Recommended: 6-Quart Crock Pot India Tree Red Hawaiian Sea Salt Mesquite Liquid Smoke Source: northwestspoon.com #Kaluapork #pork #slowcookerpork

Green goddess salad dressing is creamy and delicious. Green goddess salad dressing tastes great with mixed greens and grilled chicken. It is one of my favorite salads. It’s a little decadent but very satisfying for a healthy dinner. I love mixed green salads with fresh home made green goddess salad dressing. Top it with healthy strips of grilled chicken and you have a lean meal. Homemade green goddess salad dressing is easy to make and tastes much better than store bought versions. This recipe makes about 1 cup. It makes a great vegetable dip also. Green goddess salad dressing is creamy and delicious. Making the dressing is easy. Simply combine all the salad dressing ingredients in a medium sized bowl and whisk until it’s smooth. Cover with plastic wrap or store in a small jar and chill for at least 30 minutes. This allows the flavors to combine. It will also keep in the fridge for about 10 days. A key ingredient to green goddess salad dressing is anchovy paste. Anchovy paste adds salt and incredible flavor to the dressing. You might be skeptical, but yes! Buy it in a small tube in your local grocer. It will keep in the fridge for a long time. It adds a great deal of flavor and surprisingly isn’t fishy. Don’t be scared…just do it. The key to a fantastic salad is to make sure your mixed greens are fresh and hydrated . If they look a little limp, soak them for several minutes in icy cold water before rinsing, spinning or shaking off excess water and storing. Wrap in paper towels, then the plastic bag, and they will store longer in the fridge. There are no hard or fast rules here. Create your garden salad just how you like it. You can add cucumbers, carrots, tomatoes, red bell pepper or whatever fresh vegetable you have on hand. Green goddess salad dressing Homemade green goddess salad dressing is creamy and delicious. A mixed green salad with home made green goddess dressing and grilled chicken makes a satisfying meal. Green Goddess Dressing 1/2 cup mayonaise 1/4 cup sour cream 1/2 clove garlic (crushed) 1 tbsp green onions (diced) 1 tbsp champagne vinegar or (white wine vinegar) 1 1/4 tsp anchovy paste 1 1/4 tsp lemon juice 1/4 tsp freshly ground black pepper Garden Salad 1/2 to 1 head red leaf lettuce 1 cup baby arugula 1 to 2 small fresh garden tomatoes (sliced or quartered) 1 green onion (chopped) handful red or green grapes (cut in half or whole) Grilled Chicken Breast 2 large chicken breasts (cut in half lengthwise) 2 tbsp extra virgin olive oil 1 pinch sea salt and pepper (to taste) Green goddess salad dressing Combine all the salad dressing ingredients in a medium sized bowl and whisk until it’s smooth. Cover with plastic wrap or store in a small jar and chill for at least 30 minutes. This allows the flavors to combine. It will also keep in the fridge for about 10 days. Salad Wash, cut and prepare salad vegetables. Place into a large bowl and toss. Grilled chicken breast Get your grill nice and hot. Prepare the chicken breasts removing any excess fat and by slicing them in half lengthwise right down the middle of the breast. Pour a little olive oil on each breast and with your clean hands, gently coat each breast with the oil on both sides. Wash your hands thoroughly and then season the breasts with sea salt and pepper to taste. Grill the breasts until done, a few minutes each side. Place the chicken on a platter and cover with foil to rest while you finish the salad. Toss the salad in some of the green goddess dressing, about 1 to 2 tbsps (to taste). You’ll have lots left over for other salads. Top the salad with the freshly grilled chicken. Alternatively, you can cut the chicken up into bite sized pieces, add it to the bowl and toss. This lightly coats the chicken with the dressing. The key to a fantastic salad is to make sure your mixed greens are fresh and hydrated. If they look a little limp, soak them for several minutes in icy cold water before rinsing, shaking off excess water and storing. Wrap in paper towels, then the plastic bag and they will store longer in the fridge. Source: northwestspoon.com #chicken #greengoddess

Blackberries and peaches are a match made in heaven in this vintage blackberry peach cobbler recipe. It’s a delicious dessert perfect for summer. Blackberry peach cobbler Blackberries and peaches are a match made in heaven. We have a little peach tree in our backyard and every summer it bursts with lush, fragrant, sweet peaches. I carefully, peel, slice and freeze batches of our peaches for delicious cobblers and smoothies. This is a vintage cobbler recipe. The kind you find on card stock, hand written by someone’s grandma, with generous notes and sweet childhood memories. I’ve made variations of this cobbler and encourage you to do so also. It’s a classic with just peaches and a delight with only blackberries. You can add a pinch of cinnamon if you choose. Play with it. But one of my favorite ways to make it is to combine blackberries and peaches together. This cobbler is warm, luscious and sweet. Top it with vanilla ice cream. It’s divine! You’ll notice in the recipe it calls for adding “juice” on the top. I’ve made it with orange juice or with berry juice, like cherry or a cranberry mix. It’s fun to vary it up. My favorite is orange juice. This recipe doesn’t take long to prepare (about 10 to 15 minutes). But you’ll need to be patient as it bakes in the oven for about 55 minutes. Bake it until it’s golden brown. It should be checked starting at 35 – 40 minutes. Give it a try. And tell me if it isn’t a sweet piece of heaven on your plate! This post contains affiliate links. Essential items for this recipe: 9-Inch Nonstick Square Cake Pan Stand mixer Whisk Mixing Bowls Gluten free? No problem! Use an all-purpose gluten-free flour mix like ~ Gluten free flour blend Blackberry peach cobbler Blackberries and peaches are a match made in heaven. This delicious vintage cobbler recipe is sweet and juicy. 1/4 cup butter (softened, plus more for greasing the pan) 2/3 cup sugar 1/4 cup sugar (reserve for topping) 1 cup all-purpose flour (all purpose gluten free flour mix may be substituted.) 2 tsp baking powder 1/4 tsp salt 1/2 cup plus 2 tbsp (whole milk) 1 cup blackberries (one pint) 1 1/2 cups peaches (peeled and sliced) 1 cup juice (orange juice or berry juice) Set the oven rack to the middle. Preheat the oven to 375 F. Grease a 9 inch square cake pan. In the bowl of your stand mixer, beat together the butter and 2/3 cup of sugar for 2-3 minutes. In a separate bowl, combine the flour, baking powder and salt with a whisk. Add the dry ingredients to the butter mixture. Mix to combine. Slowly add in the milk and beat until smooth. This mixture will be thick. Pour it into the greased baking pan. Sprinkle the mixture with blackberries and peaches. Pour the juice all over the mixture. Then sprinkle the remaining 1/4 cup sugar over the top. Bake until golden brown for approximately 55 minutes. Check at 40 minutes. Serve warm, with ice cream. Recommended items for this recipe: 9-Inch Nonstick Square Cake Pan Stand mixer Whisk Mixing Bowls Source: northwestspoon.com #blackberry #cobbler #peachcobbler

Watermelon salad features fresh juicy watermelon, lime, basil, shallots and chevre goat cheese. It’s cool and refreshing. When temperatures on on the rise, I’m on the look-out for easy, healthy and refreshing recipes. This salad takes minutes to prepare and tastes amazing. It’s a sweet and savory delight. Using fresh basil from the garden makes it extra special. I chiffonade the leaves. Simply roll the leaves in a long bundle. Then using a sharp knife, cut thin strips down the length of the bundle. You’ll end up with long thin strips without any bruising. Cool and refreshing watermelon salad makes a great side dish for summer BBQs. It’s hard to believe that watermelon could be a local crop in Washington. But I’ve noticed local watermelons from the Columbia Basin popping up in stores and farmers markets. Maybe you’ll see local watermelons from your area too. I hope you are enjoying your summer. I think your family will enjoy this salad. Let me know if you try it! 🙂 This post contains affiliate links. I recommend: For this recipe I used Classic Chevre . It has a soft texture and very mild flavor. This cheese is great in fresh leafy green salads. Useful tools: Zester and grater Citrus Juicer (Lemon) or a Glass Citrus Juicer Watermelon salad Sweet and savory. Cool and refreshing. This watermelon salad with basil and goat cheese is perfect on hot summer days. 3 1/2 cups watermelon (cut into bite sized pieces) 2 tbsp extra virgin olive oil 2 tbsp lime juice ((about half a lime)) zest of half a lime 1 tbsp shallots (diced) 1 pinch sea salt and freshly ground black pepper 1/4 cup fresh basil leaves (hand torn or chiffonade) 1/4 – 1/2 cup fresh chevre-style goat cheese Cut the watermelon into bite-sized pieces and place into a salad bowl. In a small separate bowl, whisk together the olive oil, lime juice, lime zest, shallots, salt and pepper to make a dressing. Pour the dressing over the watermelon. Add the basil leaves and gently toss the salad. Add the goat cheese and serve. You’ll find it handy to have a: Zester and grater Citrus Juicer (Lemon) or a Glass Citrus Juicer Source: northwestspoon.com #watermelon

This sweet and fragrant spice rub pairs perfectly with salmon for a simple and healthy meal. No need to spend loads of money on a fancy chef’s brand of spice rub. Those of you in the Northwest know who I mean and this is just as good! You can make your own with spices readily available in your cupboard. Grilled salmon and vegetables is one of my all-time favorite meals. Make this sweet and fragrant salmon spice rub ahead and store it in an airtight container to make dinner in a snap. This salmon spice rub features sweet paprika, fragrant thyme and cumin. This combination of spices makes for a delicious slightly sweet and smoky grilled salmon fillet. For a healthy and simple meal, drizzle some extra virgin olive oil on both sides of the salmon fillet. Then sprinkle a generous amount of the salmon spice rub on the flesh of the salmon. Next, cook the salmon to your preference and serve with your favorite vegetables. Continue reading for more tips on how to grill salmon: How to grill salmon I know many people are intimidated to grill fish. But grilling salmon is really fairly straightforward if you follow a few tips. My husband is the master of the grill at our house. Here are a few of his best tips: Always start with a clean, hot (medium-high) grill. Using grill tongs, rub the grill with a little vegetable oil on a towel. This helps prevent sticking. Place the fish diagonally on the grill skin side down. How long you cook the fish depends on its thickness. If your piece is quite thick, start out on medium-high heat. Then lower the heat after a couple minutes so it doesn’t burn and cooks evenly. The majority of the cooking time (about 75%) should be on one side. We keep the lid down the majority of this time. (It’s ok, to peek once in a while). Flip once. The reason we like to start skin side down is you can now at this point use your grill spatula to get in-between the skin and the flesh. Flip once. You can also use two spatulas if necessary to help guide the fillet. You can flip the fish right back onto the skin. I hope you enjoy this sweet and slightly spicy salmon rub. It’s definitely a family favorite. This post contains affiliate links. Recommended products Stainless Steel Tong/Turner Combination Barbecue Tongs Salmon Spice Rub Serves 6 Prep 5 mins This sweet and fragrant spice rub pairs perfectly with salmon for a simple and healthy meal. **Spice rub** 2 tbsp brown sugar 1 tbsp sweet paprika 1 tsp cumin 1/8 tsp sea salt 1/4 tsp black pepper 1 tsp dried thyme **For the salmon** 2 tbsp extra virgin olive oil 1 1/2 to 2 lbs salmon fillet Combine all dry ingredients in a small bowl. Grill or bake the salmon to your preference. Drizzle the olive oil on both sides of salmon and rub it in with your hands. Next, sprinkle a generous amount of the spice rub on the salmon flesh and rub it in with your hands. Grill or bake the salmon to your preference. Source: northwestspoon.com #howtogrillfish #Howtogrillsalmon #salmonseasoning #salmonspicerub

Chocolate zucchini cake is one of my absolute favorite cakes. It’s super easy to make too! This kind of cake is also sometimes called “self-frosting” chocolate zucchini cake because of the delicious topping that bakes right into the top of the cake. This chocolate zucchini cake is so light, moist and delicious everyone in your family will be begging for more. It may sound a little strange putting zucchini into a cake, but don’t worry. The zucchini sneakily disappears and does it’s job keeping everything moist and delicious. If you have zucchini’s left over from your summer garden bounty, now is a good time to shred them up. I peel the zucchini first, then grate it. Save two cups at a time in food-saver or freezer bags and pull them out to defrost during the winter when you feel like some delicious chocolate cake. Topped with walnuts, chocolate chips and brown sugar This recipe is perfect for back-to-school meetings and upcoming Thanksgiving gatherings. The topping of chocolate chips, walnuts and brown sugar adds just the right touch of additional sweetness without the need for a traditional frosting. If nuts are an issue, just leave them out and add in a few more chocolate chips of your choice. Feel free to mix them up. I’ve used milk chocolate and dark chocolate chips with great success. You can also use a mix of butterscotch chips and chocolate for a different twist. Zucchini contains high levels of vitamins A, C, and good amounts of potassium and folate which means it’s good for your heart and health. This post contains affiliate links. Essentials for this recipe: Pyrex 9 x 13 baking dish Cheese and vegetable grater Chocolate zucchini cake Serves 8 Prep 15 mins Cook 45 mins Heavenly, moist and delicious, this gluten-free chocolate zucchini cake will have your family asking for more! **Cake** 1/2 cup unsalted butter (softened, plus more for greasing) 1 3/4 cup granulated sugar 1/2 cup vegetable oil 2 large eggs 1 tbsp vanilla extract 1/2 cup sour milk (see notes) 1 3/4 cup granulated sugar 2 1/2 cups all-purpose flour 4 tbsp cocoa 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp cinnamon 1/2 tsp salt 2 cups zucchini (peeled and grated) **Topping** 1/2 cup chocolate chips 1/2 cup chopped walnuts 1/2 cup brown sugar Move the oven rack to the lower 3/4 of the oven. Preheat the oven to 325 F. Using a mixer, combine the butter and the sugar and mix until creamy. On low speed, incorporate the following ingredients one at a time: oil, eggs, vanilla and sour milk. In a large bowl, combine the flour, cocoa, baking powder, baking soda, cinnamon and salt. Slowly add the flour mixture to the wet ingredients mixing just until it is incorporated. Finally, add the grated zucchini. Transfer the batter to a greased 9 x 13 baking dish and spread out the batter. In a small bowl, combine the topping ingredients (chocolate chips, 1/2 cup brown sugar and 1/2 cup chopped walnuts). Evenly distribute the topping over the cake batter. Bake for approximately 45 minutes or until a cake tester comes out clean when inserted in the center. · Use a vegetable peeler to peel the skin from the zucchini, then grate it. · To “sour” milk, add 2 tsp of white vinegar to 1% or whole milk. · Use a 9 X 13 greased baking dish. Source: northwestspoon.com #Glutenfreechocolatecake #zucchini

Roasted red pepper hummus is full of vitamins and makes a great snack. Drizzle it with extra virgin olive oil and serve it with olives, apples, carrots or crackers. It’s back to school time and we’re in need of some yummy, healthy after school snacks. I love roasted red pepper hummus. It’s great with veggies, crackers and pita bread. Our favorite pairings with this dip are baby carrots, rice crackers and apples. Cucumber slices are great too. It’s a great way to get some extra veggie vitamins and fiber. Red bell peppers are loaded with vitamin C and antioxidants. Making your own roasted red pepper hummus is super easy. It’s best if the hummus has some time to “rest” so the flavors really meld. About 30 minutes in the fridge is perfect. I tend to make it a day ahead, so it’s ready to go right after school or can be packed away in a small container for lunches. Making your own hummus allows you to control the amount of garlic, spice and salt you prefer. There are also no preservatives to worry about. This recipe makes about a cup and a half of hummus. Store the hummus in an air-tight container in the fridge up to 3- 4 days. It usually doesn’t last more than 2 days in our household (because it’s eaten up)! This is a great dip for parties and football games. Serve it with a variety of veggies and crackers. It’s also great with a drizzle of olive oil, fresh olives and toasted pine nuts on top. Enjoy! This post contains affiliate links. Essential items for this recipe: Large baking sheet Sous Chef Food Processor or a blender Roasted red pepper hummus Sweet red bell peppers, fragrant garlic and thyme make this easy dip a hit. Perfect for after school snacks or a veggie dip. 3 red peppers (cored and sliced) 2-3 garlic cloves (skins removed and smashed) 4 1/2 tbsp olive oil (divided, 2 tbsp & 2 1/2 tbsp) 1/2 tsp dried thyme 1 15 oz can garbanzo beans (drained and rinsed) 2 tbsp lemon juice 2 tsp sea salt (divided, 1 tsp & 1 tsp) 1/4 tsp cayenne pepper 1/2 tsp freshly ground black pepper (divided, 1/4 tsp & 1/4 tsp) Move your oven rack to the lower 3/4 of the oven. Preheat the oven to 400 F. Core and remove the seeds from the red peppers and slice them. Remove the skins from the garlic cloves and smash them once. To smash garlic, carefully use the side of your knife blade and press down with the palm of your hand on. Place the red peppers and garlic on a large baking sheet. Add 1 1/2 to 2 tablespoons of olive oil to the red peppers and toss them with your hands. Season the peppers with 1/2 tsp of thyme, 1 tsp sea salt and 1/4 tsp freshly ground black pepper. Roast the peppers in the oven at 400 F for approximately 10 minutes. Then reduce the heat to 375 F and roast for approximately another 30 minutes or until the peppers have softened and begun to caramelize. Stir and turn the peppers a couple times during this time. Remove the peppers from the oven and let them cool for 5 minutes. Next, add them to the food processor. Add the garbanzo beans, 2 1/2 tbsp olive oil, 1 tsp sea salt, lemon juice, cayenne pepper and blend until smooth. Add the remaining 1/4 tsp ground black pepper as needed to taste. Let the hummus cool in the fridge for 30 minutes. This lets the flavors really come together. Garbanzo beans are also known as chick peas. Store in an air-tight container in the refrigerator for 3 – 4 days. Source: northwestspoon.com #hummus #redbellpeppers

Figgy dark chocolate chunk cookies make a sweet and savory treat. They are fruity, nutty and chocolaty. These cookies are deeee-lish! Have you had figs lately? It might be time to revisit this ancient fruit. Figgy dark chocolate chunk cookies The Ancient Greeks and Romans revered the fig. They are sweet, delicious and high in antioxidants and fiber. They can help lower your cholesterol and contain heart healthy and cancer fighting properties too. You can find dried figs year round , which is what I used for this decadent figgy dark chocolate chunk cookie . Check the bulk section of your grocery store or shelves for packaged dried figs from California. Fresh figs, usually available from June through September also make a great snack on their own. Golden figs and Mission figs An indulgent treat. Sweet chewy figs, nutty pecans and savory dark chocolate with a hint of sea salt in every bite. I was reintroduced to figs by The California Fig Advisory Board , a Premier sponsor at a food blogging conference (IFBC) I recently attended in Sacramento, California. While there I received gorgeous samples of dried California Golden Figs and Mission Figs. I used the golden figs in this recipe, but you can use any variety. Give figs a try again! I recommend including them in a fresh garden salad. They’re also a wonderful accompaniment (fresh or dried) to cheese and charcuterie boards. For more recipes and fresh ideas on how to use figs visit Californiafigs.com. Figgy dark chocolate chunk cookies are delicious I hope you enjoy this sweet, nutty and savory cookie. I’m so happy the California Fig Advisory Board sponsored this event and reminded me how delicious, healthy and versatile figs are. In fact, my husband declared that these cookies are his new favorite chocolate chip cookie! This post contains affiliate links. Recommended for this recipe: Golden California Figs or California Mission Figs Medium Cookie Scoop Commercial Baker’s Half Sheet You’ll love these cookies Figgy dark chocolate chunk cookies An indulgent treat, perfect for tea or coffee. This cookie features sweet chewy figs, nutty pecans, savory dark chocolate and a hint of sea salt in every bite. 2 1/4 cups all purpose flour 1 tsp baking soda 1 tsp fine sea salt 2 sticks butter (1 cup, softened, unsalted preferable) 3/4 cup granulated sugar 3/4 cup brown sugar (packed) 1 tsp vanilla extract 2 large eggs 1 cup dried figs (chopped small pieces) 3/4 cup dark chocolate chunks 3/4 cup pecan pieces 1 – 1 1/2 tbsp coarse sea salt (for topping) Preheat the oven to 375 F. In a medium-sized bowl, combine the flour, baking soda and salt. Set aside. Using a stand-mixer, beat the butter and sugars until creamy. Lower the speed. Incorporate one at a time, the vanilla and each egg. Slowly incorporate the flour mixture. Then stir in the figs, chocolate chunks and pecans. Drop rounded tablespoons onto ungreased baking sheets. I recommend using a cookie scoop. Sprinkle small pinches of coarse sea salt over the tops of each cookie mound. Bake for 9 – 11 minutes or until the edges of the cookies begin to turn golden brown. Let the cookies cool on the baking sheet for 2-3 minutes before transferring them to racks to cool. Enjoy! Source: northwestspoon.com #Californiafigs #chocolatechunkcookies #figs

Fragrant and fruity winter squash saute is a burst of flavor and textures. You can use almost any kind of squash but I recommend trying this dish with kabocha squash, also known as Japanese pumpkin. Fragrant and fruity winter squash saute Kabocha, acorn, butternut and pumpkin ~ oh my!!! So many different winter squashes to try. I love cool and crisp fall days in October. I also love the great variety of squash we now see at the grocers. While they are all slightly different, I find the majority of them are fantastic with fragrant and sweet spices. In this winter squash saute, I used all of my favorites ~ sea salt, cinnamon, nutmeg, thyme, and red chili pepper flakes . A friend of ours grew kabocha squash in their garden this past summer. We were lucky to receive some. Also known as Japanese pumpkin, Kabocha squash is slightly sweet and has a similar texture to pumpkin or butternut. I used it here in this fragrant and fruity squash saute, but you can use other varieties of winter squash and achieve great results. I recommend acorn, hubbard or butternut for their texture and pairing with these spices. It’s a great accompaniment to chicken, turkey or pork. If you are looking for more plant-based recipes, this squash saute pairs great with seared tofu or add in your favorite type of beans. In this fragrant and fruity winter squash saute, you’ll get a taste of naturally sweet squash, fruity raisins and Craisins, a crunch of celery and walnuts all pulled together with kale and the fragrant spices of nutmeg, cinnamon and thyme. It’s fall on a plate. This post contains affiliate links. Recommended items for this recipe: Large skillet Vegetable peeler Fragrant and fruity winter squash saute In this fragrant and fruity winter squash saute, you’ll get a taste of naturally sweet squash, fruity raisins and Craisins, a crunch of celery and walnuts all pulled together with kale and the fragrant spices of nutmeg, cinnamon and thyme. It’s fall on a plate. 1 small winter squash (about 2 lbs (see notes below) 1 medium onion (diced (about 3/4 cut) 1/2 cup celery (diced) 1-2 medium garlic cloves (minced (to taste) 2 cups kale (stems removed, chopped in thin strips) 1 pinch sea salt 1 pinch freshly ground black pepper 1/4 tsp freshly ground nutmeg 1/2 tsp cinnamon 1/2 tsp dried thyme 1 pinch red chili pepper flakes 1/4 cup walnuts (roughly chopped) 1/4 cup Craisins (dried cranberries) 1/4 cup golden raisins 2- 2 1/2 tbsp sunflower oil ((or other neutral oil) Cut the squash in half. Remove any seeds and strings. Use a vegetable peeler to peel the skin off. Cut into bite sized pieces. In a large skillet, heat the sunflower oil over medium-high heat. Cooking the onion and celery a few minutes until it begins to soften. Add the squash and the garlic and continue cooking until the squash begins to brown. Add the kale and seasonings. Continue cooking until the kale begins to soften and the squash is fork tender. Reduce the heat if necessary to avoid burning. Add the walnuts, Craisins and raisins. Turn off the heat and toss. Serve immediately. Source: northwestspooncom #squash

Achieving perfect cranberry sauce is easier than you may think! Here I provide two recipes to satisfy your cranberry sauce cravings. Both recipes taste great and will complement your holiday meals. Do you make your own cranberry sauce? It’s so easy and tastes much better freshly made than from a can. This cranberry sauce recipe has hints of orange and spice . It will pair perfectly with your Thanksgiving turkey or holiday ham. The basic formula for cranberry sauce is 1 cup sugar, 1 cup water and one bag of cranberries . Slight adjustments to this basic formula give you delightful and unexpected results. Cranberries are considered a super food Cranberries are a good source of vitamin C, vitamin E and fiber. According to Medical News Today , cranberries also contain vitamin K, manganese and a large array of phytonutrients that help to protect the body from harmful free radicals and offer anti-inflammatory and cancer-preventing properties. The method for preparing the sauce in each recipe below is the same. Make the cranberry sauce ahead and store it in the freezer or in sterilized and sealed canning jars. These recipes will fill two 8 oz canning jars. Recipe 1: Holiday delight cranberry sauce This recipe is perfect for those of you who like the tart-sweet cranberry flavor and are ready to add a little twist and hint of spice to your table. Hints of orange and nutmeg compliment the natural tart-sweet cranberry flavor. 12 oz bag of cranberries ¾ cup sugar ¼ cup water ¾ cup orange juice ¼ tsp freshly ground nutmeg Recipe 2: Very-berry cranberry sauce This recipe is perfect for those of you who like basic cranberry sauce (more like the canned) and prefer it on the sweet side . You are still not sure you’re ready to give up the can. I’m here to help you release that can!! 12 oz bag of cranberries ¾ cup sugar 1 cup orange juice How to prepare the cranberry sauce (either recipe above) Wash and drain the cranberries. Add the cranberries, sugar and liquids to a small sauce pan. On medium-high heat, bring the berries to a boil. Reduce the heat to medium-low and simmer until the sauce thickens (generally 10 – 15 minutes). Add the nutmeg mid-way through the cooking time (if using). Stir the cranberry sauce frequently and monitor the heat. Reduce the heat if necessary to avoid burning. Transfer the sauce to a bowl to cool. Once cooled it is ready to enjoy or store. Two ways to perfect cranberry sauce Choose the recipe that’s best for you! Both recipes are prepared the same way. Recipe 1: Holiday delight cranberry sauce (tart/sweet flavor) 12 oz bag cranberries 3/4 cup sugar 1/4 cup water 3/4 cup orange juice 1/4 tsp freshly ground nutmeg Recipe 2: Very-berry cranberry sauce (sweeter, slight orange, more like canned) 12 oz bag cranberries 3/4 cup sugar 1 cup orange juice Method Wash and drain the cranberries. Add the cranberries, sugar and liquids to a small sauce pan. On medium-high heat, bring the berries to a boil. Reduce the heat to medium-low and simmer until the sauce thickens (generally 10 – 15 minutes). Add the nutmeg mid-way through the cooking time if desired. Stir the cranberry sauce frequently and monitor the heat. Reduce the heat if necessary to avoid burning. Transfer the sauce to a bowl to cool. Once cooled it is ready to enjoy or store. Make the cranberry sauce ahead and store it in the freezer or in sterilized and sealed canning jars. These recipes will fill two 8 oz canning jars. Follow the instructions for sterilizing and sealing canning jars on the manufacturers instructions. Source: northwestspoon.com #cranberry #Holidaycranberrysauce

Stuffing is everyone’s favorite at Thanksgiving! The addition of mild Italian sausage, pear and dried cranberries adds richness, subtle sweetness and color to this dish. It’s not as hard as you may think to make fresh stuffing from scratch. Give up the box! No preservatives! Make this Thanksgiving stuffing and you’ll be the star of the show (well, next to the turkey that is). Whenever I make this stuffing, friends who swear by the “box stuffing” always comment on how delicious it is. They are pleasantly surprised. How do you like to make stuffing? Do you bake it separately in a casserole dish or stuff it in the turkey? With this stuffing recipe you can do either. I started making stuffing in a casserole dish several years ago and have never looked back. This recipe will fill an 18-20 lb turkey or a 13 x 9 x 2 inch Pyrex casserole dish. Your whole kitchen will smell amazing. Ingredients for best ever Thanksgiving stuffing For this stuffing you’ll need the following ingredients. You can buy unseasoned bread cubes or I show you how to make your own below. Mild Italian sausage adds a rich savory flavor to the stuffing. Pears are delicious this time of year. It adds a subtle sweetness. I usually choose an Anjou pear, however, you can choose another type you prefer. You'll need dried cranberries or (Craisins). Craisins are a brand of dried cranberries that are easy to find and will work well. They add color, texture and a slight tartness to the stuffing. ½ lb (5 oz box) golden oak shiitake mushrooms, sliced 1 tablespoon butter 1 tsp extra virgin olive oil 3 celery stalks, diced 1 medium sized sweet onion, diced 2-3 garlic cloves, crushed and minced ¼ cup Italian parsley, diced ½ tsp poultry seasoning Pinch of salt and pepper ½ lb mild Italian sausage (about 4 links Isernio’s sausage, meat removed from casings) 1 large Anjou pear, diced (skin on) 1 cup dried cranberries (Craisins) 1 bag bread cubes (about 6 cups, see notes below for making your own) 2 ½ – 3 ½ cups low-sodium chicken broth How to make Thanksgiving stuffing In a deep frying pan on medium-high heat, melt the butter and fry mushrooms until they begin to turn golden brown. Set aside in a small bowl. Add olive oil to the pan and sauté celery, onion and garlic for about 10 minutes. Mix in parsley, poultry seasoning and a pinch of salt and pepper. Push the veggies to the side of the pan and add the sausage. Break up the sausage into smaller pieces as it is cooking. When the meat is almost cooked, add the mushrooms, pear and Craisins. Reduce the heat to low and continue to cook for another 5-10 minutes. In a large pot, add the bread cubes and the cooked stuffing mixture. Slowly stir in half of the chicken broth. Mix and add more to moisten as needed. It should not be too wet. It is ready to stuff in the turkey or transfer into a casserole dish greased with Pam cooking spray. If using a casserole dish, the stuffing can be a little moister. Cover loosely with aluminum foil and bake for one hour in a pre-heated oven at 350 F. After the first 30 minutes, remove the foil and bake uncovered so it becomes golden brown. How to make stuffing bread cubes Making your own bread cubes for stuffing begins with selecting the right loaf of bread. Buy a Parisian or Italian peasant loaf bread. Cut the bread into about 1 inch cubes and lay them out on a baking sheet. Toast the cubes in a preheated oven to 300 F for about 15 – 25 minutes. Turn the cubes part way through the toasting process. Keep an eye on them as you want them to be lightly toasted and golden, not burnt. That’s it! No seasonings are necessary as you’ll be adding those into the stuffing mixture. More great Thanksgiving side dishes For many people the joy of the Thanksgiving feast comes from all the amazing side dishes that accompany the turkey. Give these ideas a try! Thyme roasted pears ~ not your ordinary vegetables. These are a sweet surprise. Roasted carrots with rosemary and prosciutto ~ fragrant, sweet and savory. Root vegetable saute ~ creamy mix of root vegetables. Homemade cranberry sauce ~ an easy classic. I hope you enjoy this recipe for best ever Thanksgiving stuffing. It’s one of our family’s favorite dishes at Thanksgiving. Leave me a comment below about your thoughts and experiences with this recipe. I wish you a very happy Thanksgiving. Happy cooking! Michelle Best ever Thanksgiving stuffing The addition of mild Italian sausage, pear and dried cranberries adds richness, subtle sweetness and color to this delicious Thanksgiving stuffing. 1/2 lb golden oak shiitake mushrooms (sliced, (one 5 oz box)) 1 tbsp butter 1 tsp extra virgin olive oil 3 celery stalks (diced) 1 medium sized sweet onion (diced) 2 to 3 garlic cloves (crushed and minced) 1/4 cup Italian parsley (diced) 1/2 tsp poultry seasoning 1 pinch salt and pepper 1/2 lb mild Italian sausage ((about 4 links Isernio’s sausage, meat removed from casings)) 1 large Anjou pear (diced, (skin on)) 1 cup dried cranberries (Craisins) 1 bag bread cubes ((about 6 cups)) 2 1/2 to 3 1/2 cups low sodium chicken broth In a deep frying pan on medium-high heat, melt the butter and fry mushrooms until they begin to turn golden brown. Set aside in a small bowl. Add olive oil to the pan and sauté celery, onion and garlic for about 10 minutes. Mix in parsley, poultry seasoning and a pinch of salt and pepper. Push the veggies to the side of the pan and add the sausage. Break up the sausage into smaller pieces as it is cooking. When the meat is almost cooked, add the mushrooms, pear and Craisins. Reduce the heat to low and continue to cook for another 5-10 minutes. In a large pot, add the bread cubes and the cooked stuffing mixture. Slowly stir in half of the chicken broth. Mix and add more to moisten as needed. It should not be too wet. It is ready to stuff in the turkey or transfer into a casserole dish greased with Pam cooking spray. If using a casserole dish, the stuffing can be a little moister. Cover loosely with aluminum foil and bake for one hour in a pre-heated oven at 350 F. After the first 30 minutes, remove the foil and bake uncovered so it becomes golden brown. Source: northwestspoon.com #sausage #stuffing #Thanksgiving

This is easy to make, velvety smooth, milk chocolate fudge that everyone loves. It is a delight to make around the holidays. Best of all, it freezes well, so you can make a big batch ahead of time. During the holiday season, I like to give packages of homemade fudge as gifts. But making fudge can sometimes be a tricky task. Adding marshmallows to the recipe helps keep the candy from seizing or crumbling. The result is a velvety smooth, milk chocolate treat everyone loves. If you like nuts, walnuts are a great addition. What you’ll need ½ cup, plus 1 tbsp unsalted butter 1 ½ cups sugar 1 14 oz can sweetened condensed milk 1 tsp pure vanilla extract pinch of salt 16 marshmallows (regular size, not minis) 1 ½ cups semisweet chocolate chips 1 cup chopped walnuts (optional) Begin by lining a 9 inch square baking pan with nonstick aluminum foil and set aside. In a large saucepan, melt the butter over medium heat. Add the sugar and condensed milk. Stir continuously to melt and fully incorporate the sugar. Add the vanilla extract and salt. Once the sugar melts, it will look more smooth and glossy in appearance. Add the marshmallows and stir continuously until it begins to bubble. Next, stir for five minutes on a low boil. (Reduce the heat if necessary during this time so it does not burn.) Remove from the heat. Stir in the chocolate chips until completely melted. Add nuts if desired. Walnuts are a great flavor combo with chocolate. Spread into the lined prepared pan and cool. Refrigerate for at least 4 hours before serving. Cut into small squares. Store in an airtight container lined with parchment paper. Fudge will also freeze well. Holiday fudge is melt in your mouth delicious. I hope you enjoy this easy holiday fudge recipe. Leave me a comment below! Holiday fudge This is easy to make, velvety smooth, milk chocolate fudge that everyone loves. It is a delight to make around the holidays. Best of all, it freezes well, so you can make a big batch ahead of time. 1/2 cup plus 1 tbsp unsalted butter 1 1/2 cups sugar 1 14 oz can sweetened condensed milk 1 tsp pure vanilla extract 1 pinch salt 16 marshmallows (regular size, not minis) 1 1/2 cups semisweet chocolate chips 1 cup chopped walnuts (optional) Line a 9 inch square baking pan with nonstick aluminum foil and set aside. In a large saucepan, melt the butter over medium heat. Add the sugar and condensed milk. Stir continuously to melt and fully incorporate the sugar. Add the vanilla extract and salt. Once the sugar melts, it will look more smooth and glossy in appearance. Add the marshmallows and stir continuously until it begins to bubble. Stir for five minutes on a low boil. (Reduce the heat if necessary during this time so it does not burn.) Remove from the heat. Stir in the chocolate chips until completely melted. Add nuts if desired. Spread into prepared pan and cool. Refrigerate for at least 4 hours before serving. Cut into small squares. Store in an airtight container lined with parchment paper. Fudge will also freeze well. Source: northwestspoon.com #Fudge #Holidayfudge #marshmallows