Peanut Butter Cookie Dough Cups

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Are you ready to take dessert up to a whole new level? Chocolate + Peanut Butter + Cookie Dough – need I say more? Enter – Peanut Butter Cookie Dough Cups.
Peanut Butter Cookie Dough Cups via RDelicious Kitchen @RD_KitchenIs there a certain way you eat certain foods? Anytime I eat a Reese’s peanut butter cup, I gently poke out the middle and eat that first then eat the edges. I like to say that is quirky (my bf thinks I’m weird). Then you have those who just bite a string cheese instead of pulling them into little strings are monsters! There was a recent Buzzfeed article that my bf and I were laughing at of how people eat certain foods. We’ve concluded that they just can’t be trusted. Just kidding, but in all seriousness who actually eats those foods like that?
Peanut Butter Cookie Dough Cups via RDelicious Kitchen @RD_KitchenBack to these Peanut Butter Cookie Dough Cups. They are combining my all of my favorite treats into one: chocolate + peanut butter + cookie dough .. need I say more?

Peanut Butter Cookie Dough Cups to make all your dessert dreams come true!

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The base of the cookie dough is my favorite chickpea combination. The key is peeling the skins from the chickpeas to create a creamy cookie dough. I know this step might be tedious, but don’t skip it!
Peanut Butter Cookie Dough Cups via RDelicious Kitchen @RD_KitchenI recently invested in a silicone mini muffin pan. The first round I made these, I used a regular muffin tin and used mini muffin liners. Now this way does work, but it is a little messier evenly lining the muffin liners with the chocolate and peeling them off when they are done. The silicone pan makes it so much easier, plus quicker clean up!
Peanut Butter Cookie Dough Cups via RDelicious Kitchen @RD_KitchenIs there a certain food you eat a unique way?

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Peanut Butter Cookie Dough Cups sliced in half

Peanut Butter Cookie Dough Cups

  • Author: Julie @ RDelicious Kitchen
Print Recipe

Ingredients

Scale
  • 1/2 cup chickpeas, drained and rinsed and peeled
  • 1 1/2 tablespoon peanut butter
  • 1 tablespoon maple syrup
  • 2 tablespoons oat flour
  • 2 tablespoons mini chocolate chips
  • 1 1/2 cups dark chocolate
  • 1 teaspoon coconut oil

Instructions

  1. In a food processor combine chickpeas, peanut butter, maple syrup, and oat flour.
  2. Remove cookie dough batter from food processor and fold in mini chocolate chips. Place in the refrigerator until ready to use.
  3. Over a double boiler, melt dark chocolate and coconut oil until silky and smooth.
  4. Scoop 1 teaspoon in the bottom of a silicone mini muffin pan (or line mini muffin tin with muffin liners). Using the back of a spoon spread chocolate halfway up the sides of each muffin well. Place in refrigerator to harden for about 20 minutes.
  5. Remove muffin pan from refrigerator and fill each muffin well with a heaping teaspoon of peanut butter cookie dough filling.
  6. Remelt chocolate over double boil (if needed). Fill the mini muffin wells with remaining chocolate covering cookie dough filling. Smooth out the tops with a spatula.
  7. Place in refrigerator until chocolate hardens. Remove peanut butter cookie dough cups from muffin pan and enjoy! Store extra cookie dough cups in the refrigerator.
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RDelicious Kitchen @RD_Kitchen
Peanut Butter Cookie Dough Cups via RDelicious Kitchen @RD_Kitchen

Grilled Caesar Salad with Lemon Tahini Dressing

Dairy Free, Dietary, Egg Free, Fall, MAIN DISHES, Quick & Easy, Recipes, Salads, Side Dishes, Spring, Summer, Vegetarian, Vegetarian
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Have you ever tried grilling leafy greens? Try this Grilled Caesar Salad with Creamy Lemon Tahini Dressing this grilling season. 

Grilled Caesar Salad with Creamy Lemon Tahini Dressing - try grilling greens for a whole new salad experience via Chef Julie Harrington @ChefJulie_RD #salad #caesarsalad #vegan #vegetarian #caesar #plantbased #dressing #tahini #glutenfree

Memorial Day weekend is just around the corner, but it’s never too early to start firing up the grill. I’ve been all about the grilling scene in the blog world lately.

I started contributing to Luvo’s Fresh Blog and my first article was recently published – A Dietitian’s Guide to Building a Healthier Burger. Check out some nutritious tips for grilling burgers this summer.

Grilled Caesar Salad with Creamy Lemon Tahini Dressing - try grilling greens for a whole new salad experience via Chef Julie Harrington @ChefJulie_RD #salad #caesarsalad #vegan #vegetarian #caesar #plantbased #dressing #tahini #glutenfree

Then, to my surprise, I was nominated for the Wayfair Healthy Gas Griller Recipe Award, featuring my Chipotle Lime Shrimp Tacos.

Grilled salad?! Try this Grilled Caesar Salad with Creamy Lemon Tahini Dressing
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While both articles are more about the traditional grilling fare, I tried something a little different – grilling romaine lettuce. I was pleasantly surprised with the results. If you want to try grilling leafy greens, use sturdier greens like romaine, cabbage, etc.

Grilled Caesar Salad with Creamy Lemon Tahini Dressing - try grilling greens for a whole new salad experience via Chef Julie Harrington @ChefJulie_RD #salad #caesarsalad #vegan #vegetarian #caesar #plantbased #dressing #tahini #glutenfree

The key to this Caesar salad is the toppings. Skip the croutons and top with plant-based fiber packed roasted chickpeas and add creaminess with avocado.

The real star is the dressing! This combination of lemon, hummus, tahini, and the secret ingredient cashews combines to create a thick and creamy dressing, minus the unwanted saturated fats and replacing them with heart-healthy unsaturated fats. 

Grilled Caesar Salad with Creamy Lemon Tahini Dressing - try grilling greens for a whole new salad experience via Chef Julie Harrington @ChefJulie_RD #salad #caesarsalad #vegan #vegetarian #caesar #plantbased #dressing #tahini #glutenfree

Have you ever tried grilling leafy greens?

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Grilled Caesar Salad with Lemon Tahini Dressing on a white platter

Grilled Caesar Salad with Creamy Lemon Tahini Dressing

  • Author: Chef Julie Harrington, RD
  • Prep Time: 15
  • Cook Time: 5
  • Total Time: 20 minutes
  • Yield: 2-4 1x
  • Category: Salad
  • Method: Grilling
  • Cuisine: American
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Description

Have you ever tried grilling leafy greens? Try this Grilled Caesar Salad with Creamy Lemon Tahini Dressing this grilling season. 

Ingredients

Scale
  • 1 large romaine heart, cut in half lengthwise
  • Olive oil spray
  • 1 avocado, diced
  • 1/2 cup chickpeas, drained and rinsed
  • 1 teaspoon olive oil
  • 1/2 teaspoon garlic powder

 

For the dressing:

  • 1/4 cup lemon juice
  • 2 tablespoons garlic hummus
  • 1 tablespoon tahini paste
  • 2 tablespoons water
  • 1 teaspoon Worcestershire
  • 1/4 cup raw cashews, soaked in water
  • Salt, to taste

Instructions

  1. Preheat oven to 400 degrees F. In a small bowl, combine chickpeas, olive oil, and garlic powder. Line a baking sheet with parchment paper. Place chickpeas on baking sheet and roast in the oven for 20 minutes, turning occasionally.
  2. As chickpeas are roasting, preheat grill to high. Spray cut, flat side of romaine hearts and place cut-side down on the grill. Grill for about 1-2 minutes until grill marks appear on lettuce. Flip and grill for an additional minute, to sear. Remove hearts to platter cut sides up.
  3. For dressing, place all ingredients in a food processor and pulse until smooth and creamy.
  4. Drizzle romaine hearts with dressing and top with roasted chickpeas and avocado.
  5. Store extra dressing in an airtight container.

Keywords: Salad, Caesar Salad, Grilling, Romaine, Tahini, Dressing, side dish

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.com
Grilled Caesar Salad with Creamy Lemon Tahini Dressing - try grilling greens for a whole new salad experience via Chef Julie Harrington @ChefJulie_RD #salad #caesarsalad #vegan #vegetarian #caesar #plantbased #dressing #tahini #glutenfree

Cheesy Cauliflower Waffles

Breakfast & Brunch, Dairy Free, Dietary, Freezer Friendly, Gluten Free, MAIN DISHES, Make ahead, Nut Free, PREP, Recipes, Vegetarian, Vegetarian
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Take out your waffle maker and whip up a batch of these Cheesy Cauliflower Waffles (aka. “Cauli-Waffles”) for a fun new breakfast!

close up image of a cheesy cauliflower waffle

As a food blogger and recipe developer, I always have recipe ideas running through my mind. This “cauli-waffle” idea was inspired when I was organizing my kitchen gadgets and found my waffle maker buried in the back of one of my cabinets. I honestly forget what kitchen gadgets that I have sometimes. Hi, my name is Julie and I am a kitchen gadget hoarder.

cauliflower waffle with a fried egg, tomato, and avocado

I set my waffle maker on my counter and was planning on making waffles for a fun weekend breakfast, but when I woke up Saturday morning, I was craving savory rather than sweet. The plan for the cauliflower rice that was sitting in my fridge was to make my Hawaiian Chicken Cauliflower Fried Rice for dinner that night, was used for my breakfast instead.

Cheesy Cauliflower Waffles

This is going to become one of my brunch staples. I topped my waffle with a fried egg, avocado, and tomato slices. Now that is what I call a savory breakfast.

Food trend alert! Add “Cauli-Waffles” to your next brunch menu #rdchat
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Cheesy Cauliflower Waffles topped with a fried egg, tomato, and avocado

I am going to assume they freeze well. I really can’t say since they were all devoured that morning.. oops! I would recommend warming them in the oven if you do have leftovers. 

cauliflower waffles on a marble slab

Have you ever made a savory dish using your waffle iron?

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Cheesy Cauliflower Waffles with fried egg, tomato, and avocado

Cheesy Cauliflower Waffles

  • Author: Chef Julie Harrington, RD
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 4
  • Category: Breakfast
  • Method: Waffle Maker
  • Cuisine: American
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Description

Take out your waffle maker and whip up a batch of these Cheesy Cauliflower Waffles (aka. “Cauli-Waffles”) for a fun new breakfast!

Ingredients

Scale
  • 3 cups cauliflower rice
  • 3 scallions, chopped
  • 1/2 cup cheddar cheese, shredded (I used Cabot!)
  • 2 cloves garlic, minced
  • 1 egg, whisked
  • salt and pepper, to taste

Instructions

  1. Place your cauliflower rice into a microwave-safe dish. Add a teaspoon of water, (which will help to steam the cauliflower). Cover the dish with a damp paper towel. Cook for 2-3 minutes.
  2. Leave your cauliflower rice covered, to stand for 5 minutes. Transfer to a clean towel or paper towel and press to remove any excess moisture, which can make your dish soggy.
  3. Add cauliflower, scallions, cheddar cheese, and garlic in a bowl. Toss to combine. Fold in whisked egg until all ingredients are coated. Season with salt and pepper.
  4. Heat waffle iron. Spray waffle iron well with cooking spray. Add 3/4 cup of the cauli-waffle mixture to the waffle iron and cook 3-4 minutes until the desired doneness. (I like them extra crispy!)
  5. Remove cauli-waffle from waffle iron and spray again before making your next waffle. Repeat process until 4 waffles are made.
  6. Enjoy as is or top with a fried egg, tomato slices, and avocado.

Keywords: Waffle, cauliflower, low carb, savory, cheesy

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Black Forest Chia Pudding

Breakfast & Brunch, Egg Free, Gluten Free, MAIN DISHES, Make ahead, Recipes, Snacks, Vegetarian
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For breakfast, snack, or dessert, this Black Forest Chia Pudding will fill you up and satisfy your sweet tooth at the same time.https://chefjulierd.com/When I first tried kombucha, I didn’t understand how anyone could drink it, but now I LOVE it. Same goes for chia pudding. The first time I tried it, I hated the texture, but now it is something I really enjoy.

Enjoy Black Forest Chia pudding for Breakfast or Dessert. You decide!

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It’s funny how your taste buds change and adapt over time. This is why I when I teach kids classes, I encourage them to try a new food at least 5 times in 5 different ways. According to Ellyn Satter Institute, unfamiliar foods may have to be presented 15 or 20+ times. This goes for picky eater adults too!
https://chefjulierd.com/Over time and trying chia pudding a few different ways the texture actually grew on me and now I really enjoy it. Plus, it’s been fun creating new versions to the same chia base.
Tip: If you don’t enjoy the texture of chia pudding, whip it in a food processor or blender and it becomes a fluffy mousse consistency.
https://chefjulierd.com/What’s a better way to enjoy chia pudding, no other than a tasty black forest cake dessert! The delicious chocolate chia base, with a creamy layer, topped with sweet black cherries, and cocoa nibs, it doesn’t get much better than this!
With wholesome ingredients, this can be served as breakfast, snack, or dessert!

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black forest chia pudding in a glass

Black Forest Chia Pudding

  • Author: Julie @ RDelicious Kitchen
  • Yield: 2
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Ingredients

Scale
  • 1/3 cup chia seeds
  • 2 tablespoons raw cacao powder (or unsweetened cocoa powder)
  • 1 1/4 cups unsweetened non-dairy milk
  • 1 tablespoon maple syrup
  • 1/2 cup frozen dark cherries, thawed
  • 1/2 cup plain yogurt
  • 1 tablespoon cocoa nibs

Instructions

  1. In a small bowl, whisk together chia seeds, cacao powder, almond milk, and maple syrup. Divide into two containers. Store in the refrigerator overnight for the mixture to thicken.
  2. Top chia pudding with 1/4 cup yogurt, 1/4 cup cherries, and half tablespoon cocoa nibs in each container.
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RDelicious Kitchen @RD_Kitchen
Black Forest Chia Pudding via RDelicious Kitchen @RD_Kitchen

Swiss Chard and Mushroom Quiche

Breakfast & Brunch, Dietary, Freezer Friendly, MAIN DISHES, Make ahead, PREP, Recipes, Vegetarian, Vegetarian
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Whether you are pleasing a crowd for brunch or simply meal prepping for the upcoming week, add a Swiss Chard and Mushroom Quiche to the menu for a veggie and protein-packed breakfast!

Swiss Chard and Mushroom Quiche via RDelicious Kitchen @RD_Kitchen
I love a good quiche, but I’m a little OCD on the ratios when I make mine. I crave the perfect balance of crust, filling, and eggy-ness.

  • Crust thin enough but thick enough to enjoy delicious flaky crust in every bite.
  • Plenty of filling. Quiches are typically filled with vegetables, protein, and cheese. I like when each bite incorporates all the flavors of the filling.
  • The perfect balance of fluffy eggs. This kind of goes hand in hand with the filling part, and even amount of filling and eggs.

Swiss Chard and Mushroom Quiche via RDelicious Kitchen @RD_Kitchen
I used red swiss chard with mushrooms as the stars for the filling. What’s fun about quiche is you can play around with the ingredients to create your favorite combo! Plus, it’s an easy (and tasty) way to incorporate vegetables in the morning.

Weekends call for quiche! Have a #QuicheFeast with a Swiss Chard and Mushroom Quiche
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Swiss Chard and Mushroom Quiche via RDelicious Kitchen @RD_Kitchen
The magic of this quiche is the cheese. Cabot’s garlic & herb cheddar is out of this world. It is so creamy with a rich garlic and herb flavor, finishing with the subtle bite from the cheddar. Did you know many of Cabot’s cheese is lactose free? How can cheese be lactose free, you may wonder. The removal of lactose occurs naturally during the cheese making process. Just look for the “Lactose-Free” icon on the packaging of your favorite Cabot cheese products if you are looking for a  naturally lactose-free cheese.
Swiss Chard and Mushroom Quiche via RDelicious Kitchen @RD_KitchenI have a pretty deep pie plate that I used for this quiche. If you don’t have as deep of a dish, you may want to scale back a little on the amount of eggs. I did note that in the recipe’s note section, but just in case, I thought I would remind you again 😉
What’s your favorite quiche combo?

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Swiss Chard and Mushroom Quiche on a white plate

Swiss Chard and Mushroom Quiche

  • Author: Julie @ RDelicious Kitchen
  • Cook Time: 40 mins
  • Total Time: 40 mins
  • Yield: 8-12 1x
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Ingredients

Scale
  • For the crust:
  • 1 1/4 cups all-purpose flour
  • 1 tsp salt
  • 1/2 cup (1 stick) unsalted butter
  • 2 tbsp to 1/4 cup ice water
  • For the quiche:
  • 2 tbsp olive oil
  • 1/2 large onion, sliced
  • 2 tbsp garlic, minced
  • 1 1/2 cups mini portabello mushrooms, sliced
  • 1 tbsp balsamic vinegar
  • 2 heaping cups red swiss chard, chopped (or any dark leafy green)
  • 4 oz Cabot garlic & herb cheddar cheese, shredded
  • 6–8 eggs* (see note)
  • 1/2 cup low-fat milk

Instructions

  1. Whisk together the flour and salt.
  2. Dice the butter into small cubes. Using a pastry blender (or fork) work the butter into the flour until it’s well-distributed, but not fully incorporated.
  3. Tossing with a fork, drizzle in the ice water. Stop adding water when the dough starts to come together, and grab it in your hands.
  4. Gather the dough into a ball. Gently shape each dough into a rough disk. For better texture, chill the dough for at least 30 minutes before rolling. Roll into an even circle. Place into pie dish and pinch the edges along the sides for the crust. Set aside until ready to use.
  5. In a large skillet, heat olive oil over low-medium heat. Cook onions for 20 minutes, until caramelized. Add the garlic and mushrooms and cook until mushrooms are tender. Add the balsamic vinegar and let reduce to about half. Toss in the swiss chard to coat with vegetables until just beginning to wilt.
  6. In a large bowl, whisk together eggs and milk. Season with salt and pepper.
  7. Sprinkle half the garlic & herb cheddar cheese at the bottom of the quiche crust. In an even layer add the swiss chard and mushroom mixture. Pour in the eggs. Top with remaining cheese.
  8. Bake in the oven for 35-40 minutes, until the edge of the crust has browned and the filling appears set.

Notes

Pie crust recipe adapted from King Arthur Flour’s all-butter pie crust.

I used a deep pie dish which was able to fit 8 eggs. If your pie plate is more shallow use 6 eggs.

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Broccoli Cauliflower Salad

Dietary, Egg Free, Gluten Free, MAIN DISHES, Make ahead, PREP, Quick & Easy, Recipes, Salads, Side Dishes, Vegetarian, Vegetarian
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This Broccoli Cauliflower Salad is light and refreshing, being a perfect addition to your spring menu.

Broccoli cauliflower salad with red onions and almonds in a white bowl

Now that the weather is finally warming up here in NJ, my cooking methods start to shift. Roasting is one of my favorite cooking methods for vegetables, but as the weather warms I begin to not use my oven as frequently.

cold broccoli and cauliflower salad with red onions

All winter long I’ve been on a roasted broccoli kick. Broccoli was on my shopping list every week. I am surprised I didn’t get sick of it after a while. This time when I grabbed the broccoli from the fridge, I knew I wanted to do something different.

Add this Broccoli Cauliflower Salad to your spring menu rotation.
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Instead of roasting this head of broccoli, this time I steamed it. Steaming was never my favorite until I figured out how to perfectly steam broccoli to my liking. Before steamed veggies would always be a little blah and mushy. I like a good crunch to them. Now I gently steam them, then shock them to keep their crisp.

broccoli cauliflower salad in a white bowl

Culinary term: Shocking

“Shocking” is a culinary term that refers to a rapid change in temperature, usually caused by plunging the food into an ice bath.  It’s most often used with veggies that are being steamed or boiled.

Oh, don’t forget about the cauliflower. I steamed and shocked that too to keep some crunchy texture to those florets too. This salad is so refreshing and a perfect addition to your spring menu.

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Broccoli Cauliflower Salad in a white bowl

Broccoli Cauliflower Salad

  • Author: Chef Julie Harrington, RD
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 8–10 1x
  • Category: side dish
  • Method: No Cook
  • Cuisine: American
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Description

This Broccoli Cauliflower Salad is light and refreshing, being a perfect addition to your spring menu.

Ingredients

Scale
  • 2 cups cauliflower, cut into florets
  • 2 cups broccoli, cut into florets
  • 1 red onion (small), thinly sliced
  • 1/2 cup almonds, chopped
  • 2 tablespoons feta cheese
  • 1 lemon, zested and juiced
  • 1/4 cup olive oil
  • 1 teaspoon Dijon mustard
  • salt and pepper, to taste

Instructions

  1. In a large pot, steam cauliflower and broccoli in a steamer basket for about 3-4 minutes. Remove from pot and plunge in an ice bath or run under cold water (to stop the cooking process). Drain well and place in a large salad bowl.
  2. In a small bowl, whisk together lemon juice, lemon zest, olive oil, dijon mustard, and season with salt and pepper.
  3. Add red onion, almonds, and feta cheese to the broccoli and cauliflower. Toss together with the dressing.

Notes

Don’t love raw red onions? Try adding pickled onions instead!

Keywords: salad, broccoli, cauliflower, side dish, fresh

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Flourless Chocolate Peanut Butter Muffins

Baked Goods, Breakfast & Brunch, Dairy Free, Dietary, Freezer Friendly, MAIN DISHES, Make ahead, Nut Free, PREP, Quick & Easy, Recipes, Vegetarian
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You won’t believe that these Chocolate Peanut Butter Muffins are flourless! Made with wholesome ingredients these muffins can be part of a healthy breakfast or enjoyed as a decadent dessert.
Flourless Chocolate Peanut Butter Muffins via RDelicious Kitchen @RD_KitchenDisclaimer: I am warning you, if you make these, they may not last a week in your house. They didn’t in mine! I found ways to enjoy these muffins with almost any meal. Crumble on top of smoothie bowls for breakfast, pair with a yogurt parfait for lunch, top with peanut butter for the ultimate dessert.

Flourless Chocolate Peanut Butter Muffins via RDelicious Kitchen @RD_Kitchen

#Flourless Chocolate Peanut Butter Muffins can be part of a healthy breakfast or enjoyed as a decadent dessert.

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Flourless Chocolate Peanut Butter Muffins via RDelicious Kitchen @RD_KitchenWhenever I offer baked goods to my family and friends, they tend to be a little skeptical thinking that there is no way there is a “healthier” option that STILL tastes good. My dad’s famous words are “what’s in this” before he tries anything I make. My response is the typical eye roll with “JUST TRY IT!”. Even though my dad may question everything I make, he still always tries it. Making a flourless muffin that tastes as indulgent as dessert, this is one recipe no one will pass on. Flourless Chocolate Peanut Butter Muffins via RDelicious Kitchen @RD_KitchenFlourless Chocolate Peanut Butter Muffins via RDelicious Kitchen @RD_Kitchen

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Flourless Chocolate Peanut Butter Muffins

Flourless Chocolate Peanut Butter Muffins

  • Author: Julie @ RDelicious Kitchen
  • Yield: 14 1x
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Ingredients

Scale
  • 2 eggs, (at room temp) beaten
  • 2 cups natural peanut butter (or almond butter)
  • 1/2 cup maple syrup
  • 1 1/2 cups pumpkin puree
  • 6 tablespoons unsweetened cacao powder (or unsweetened cocoa powder)
  • 2 teaspoons baking soda
  • 2 teaspoons vanilla extract
  • 1/2 cup dark chocolate chips

Instructions

  1. Preheat oven to 350 degrees F. Spray a muffin tray with cooking spray or line with parchment liners.
  2. In a large bowl, combine eggs, peanut butter, maple syrup, pumpkin puree, cacao powder, baking soda, and vanilla extract. Whisk together until smooth and creamy.
  3. Fold in the chocolate chips.
  4. Fill muffin tins 3/4 full.
  5. Bake for 30-35 minutes, until a toothpick, comes out clean.
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RDelicious Kitchen @RD_Kitchen Flourless Chocolate Peanut Butter Muffins via RDelicious Kitchen @RD_Kitchen

The Ultimate PB&J

30 minutes or less, Dairy Free, Egg Free, Quick & Easy, Recipes, Sandwiches & Burgers, Vegan, Vegetarian
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Calling all PB&J lovers – this recipe is for you! Turn a classic into something new and exciting, like this Ultimate PB&J.
The Ultimate PB&J via RDelicious Kitchen @RD_KitchenI lived off PB&J growing up. It is so quick and easy to make, plus portable. This month The Recipe ReDux challenged members to cook with at least 3 ingredients that are actually in your refrigerator or pantry right now. 99% of the time, my kitchen will never be without peanut butter, bananas, bread, and chia seeds. They are staples.
The Ultimate PB&J via RDelicious Kitchen @RD_Kitchen

Turn a classic into something a little fancier – The Ultimate PB&J

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I was craving a classic PB&J this weekend, but with this challenge, I wasn’t just going to slather peanut butter and jelly on bread and call it a recipe, so I decided to add a little culinary twist to this classic for this RR challenge.

For a good PB&J (or any sandwich), make sure to start with hearty whole grain bread. Next, comes my favorite part, the peanut butter! I ran out of one of my favorites, Betsy’s Best, so I made my own version by mixing natural peanut butter with cinnamon and chia seeds. Then, topped with bruleed bananas, strawberries, and chopped peanuts, I’d say this is definitely gourmet compared your standard PB&J.

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the ultimate peanut butter and jelly cut in half on a white plate

The Ultimate PB&J

  • Author: Julie @ RDelicious Kitchen
  • Yield: 1
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Ingredients

Scale
  • 2 slices whole grain bread, lightly toasted
  • 2 tablespoons natural peanut butter
  • 1 teaspoon cinnamon
  • 1 teaspoon chia seeds
  • 1 teaspoon coconut oil
  • 1 banana, sliced in half lengthwise
  • 2 strawberries, sliced
  • 1 tablespoon peanuts, chopped

Instructions

  1. In a small bowl, stir together the peanut butter, cinnamon, and chia seeds. Set aside.
  2. In a small pan over medium heat, melt the coconut oil. Place bananas in pan and cook until golden brown.
  3. On one slice of bread, spread the peanut butter. Top with the cooked bananas, strawberry slices, and chopped peanuts. Place other slice of bread on top and enjoy!
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RDelicious Kitchen - Julie Harrington Consulting LLC - @rdkitchen
The Ultimate PB&J via RDelicious Kitchen @RD_Kitchen

The Ultimate PB&J via RDelicious Kitchen @RD_Kitchen

Quick Pickled Onions

Dairy Free, Dietary, Egg Free, Gluten Free, MAIN DISHES, Make ahead, Nut Free, Quick & Easy, Recipes, Side Dishes, Vegan, Vegetarian
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A jar of quick pickled onions in your refrigerator gives you last-minute, tangy addition to many dishes.

Quick Pickled Onions via Chef Julie Harrington @ChefJulie_RD #pickledonions #onions #pickling #fermentedfoods #topping #condiment #makeahead

My fiance LOVES red onion. In my opinion a little too much. Now every time he makes tuna salad, I need to supervise because the last time he made it I think there was more red onion then actual tuna. It should have been called a red onion salad.

Quick Pickled Onions via Chef Julie Harrington @ChefJulie_RD #pickledonions #onions #pickling #fermentedfoods #topping #condiment #makeahead

While I do enjoy onions, raw onions are not always my favorite. I sometimes feel like they overpower a dish. Have you ever tried pickled onions instead? I now have been adding these tangy slices into my dishes to get more of a tangy red onion flavor instead that sharp and pungent red onion flavor that can take over the whole dish.

A jar of quick pickled onions in your refrigerator gives you a last minute, tangy addition to many dishes
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Quick Pickled Onions via Chef Julie Harrington @ChefJulie_RD #pickledonions #onions #pickling #fermentedfoods #topping #condiment #makeahead

There are so many uses for pickled onions. Add to sandwiches, use as a condiment to top tacos or egg salad, or toss them into grain salads. Their tart and tangy flavor and their bright pink color will perk up any dish.

Quick Pickled Onions via Chef Julie Harrington @ChefJulie_RD #pickledonions #onions #pickling #fermentedfoods #topping #condiment #makeahead

As the pickled onions continue to brine in the refrigerator, they will turn to vibrant pink in color. Make sure to store your pickled onions in a glass container (I used a mason jar). Most metals will react with vinegar and plastic will absorb the flavors. Plus, being able to see them is always a little reminder when I open my refrigerator to top my dishes with them.

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quick pickled onions in a mason jar

Quick Pickled Onions

  • Author: Chef Julie Harrington, RD
  • Prep Time: 2 hours
  • Total Time: 2 hours
  • Yield: 8
  • Category: side dish
  • Method: no cook
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Ingredients

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  • 1/2 cup apple cider vinegar
  • 1 tablespoon sugar
  • 1 1/2 teaspoon kosher salt
  • 1 cup water
  • 1 red onion, thinly sliced

Instructions

  1. In a mason jar, combine the apple cider vinegar, sugar, salt, and water. Close the lid and shake until sugar and salt have dissolved. (Or can be whisked in a bowl)
  2. Add the onions to the mason jar, making sure all the onions are submerged. Let sit at room temperature for at least 2 hours. (see notes for the make ahead version)
  3. Drain onions before using.

Notes

MAKE AHEAD: Can be made 2 weeks ahead. Cover and chill.

Keywords: quick pickled onions, pickled onions, onions, condiment, topping

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Butternut Squash and Kale Pita Pizza

30 minutes or less, Dietary, Egg Free, Fall, MAIN DISHES, Nut Free, Pizza, PREP, Quick & Easy, Recipes, Vegetarian, Vegetarian, Winter
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Turn leftovers into something brand new like this Butternut Squash and Kale Pita Pizza.
Butternut Squash & Kale Pita Pizza via RDelicious Kitchen @RD_KitchenDisclosure: By posting this recipe I am entering a recipe contest sponsored by Toufyan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.
This recipe was inspired by leftovers and of course Toufyan Bakeries. Adrian and I like to watch Chopped and anytime I have a refrigerator full of leftovers, I pretend I am on an episode. In this mystery basket, the items that I had to work with was leftover roasted butternut squash, an already baked sweet potato, and kale that was on its last legs.
Butternut Squash & Kale Pita Pizza via RDelicious Kitchen @RD_Kitchen

#ad Using #Toufayan pitas to make personal Butternut Squash and Kale Pizzas #thereciperedux

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Butternut Squash & Kale Pita Pizza via RDelicious Kitchen @RD_KitchenI utilize pitas for pizzas often as they are the perfect size for a personal pie. Toufayan Bakeries uses old-world recipes with only top quality, wholesome ingredients. Toufayan Pita is naturally cholesterol free and trans fat-free, so it’s the perfect vessel to load with your favorite toppings!
Butternut Squash & Kale Pita Pizza via RDelicious Kitchen @RD_KitchenI was pleasantly surprised how thick, creamy, and delicious the base of the sweet potato came out, which helped the pita not get soggy when baked. The edges crisped up perfectly in the oven.
I wanted to try something different than mozzarella cheese on top, so I went for fontina. It paired perfectly with this flavor combination since this semi-soft cow’s cheese has a gentle buttery and nutty flavor.
Butternut Squash & Kale Pita Pizza via RDelicious Kitchen @RD_KitchenThe recipe notes that the balsamic glaze drizzled top is optional, but I might change that to mandatory!

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slice of Butternut Squash and Kale Pita Pizza on a white plate

Butternut Squash and Kale Pita Pizza

  • Author: Julie @ RDelicious Kitchen
  • Yield: 2
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Ingredients

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  • 2 whole wheat Toufayan Pita Bread pitas
  • 1 sweet potato, baked skin removed
  • 2 cloves garlic, minced
  • 2 tablespoons low-sodium chicken stock
  • 1 teaspoon black pepper
  • 1 cup butternut squash, cubed and roasted
  • 2 teaspoons olive oil
  • 1 small red onion, sliced
  • 2 cups kale, stems removed, roughly chopped
  • 1/2 cup fontina cheese, shredded
  • (optional) 1 tablespoon balsamic glaze

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Remove the skin from the sweet potato. In a small food processor, puree the sweet potato, garlic, chicken stock, and black pepper. Spread evenly on both of the pitas.
  3. In a large saute pan over low-medium heat, saute onions until caramelized. Just as the onions are about done, add the kale and saute until kale has wilted. Season with salt and pepper.
  4. Assemble your pizzas by spreading the sweet potato mixture at the bottom, adding the caramelized onions and kale, then butternut squash.
  5. Sprinkle with cheese and place in the oven for 2-3 minutes, until cheese has melted and pizza is warmed through.
  6. Let slightly cool and drizzle with balsamic glaze, if using.
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What have you recreated with your leftovers?
RDelicious Kitchen @RD_Kitchen
Butternut Squash & Kale Pita Pizza via RDelicious Kitchen @RD_Kitchen
To find out more about Toufayan Bakeries, follow them on Facebook and Instagram. Their products are available nationwide.