Spicy Honey Smashed Potatoes with El Yucateco

This post is sponsored by El Yucateco® and all opinions are my own.

Can you even believe the holiday season is already upon us? It certainly came up quick, but I am definitely ready! I'm that person that had out the lights and festive colored pillows on November 1st. There's really nothing I love more than the holidays, and more specifically, the delicious holiday food!

So, of course, I've already been recipe testing some new ideas and was really feeling like it's time to spice things up this season! That's where this spicy honey smashed potato recipe comes in. I love a good potato recipe, but I wanted something a little more fun, delicious, and with that extra flavor!

These potatoes are made with El Yucateco® Red Habanero Hot Sauce which is the #1 habanero sauce in the US and is made from the whole fruit of the pepper. It's a non-vinegar based hot sauce with the most perfect flavor that really is the star of this recipe. Whether you're heating up the holidays with these smashed potatoes, spicing up your own favorite holiday recipe, or just looking for a delicious gift or stocking stuffer, El Yucateco® is the way to go!

So let's get to it!

Here's What You'll Need:

• 1 lb creamer potatoes

• 1 tbsp El Yucateco® Red Habanero Hot Sauce

• 1 tbsp ghee (or unsalted butter), melted

• 1 tbsp EVOO

• 1 tsp honey

• Salt and pepper to taste

• 1 green onion, chopped

Instructions:

1. Cook your creamer potatoes until tender and easily pierced by a fork. You can do this by microwaving them for about 5 minutes or by boiling them.

2. In a bowl, mix together the El Yucateco® Red Habanero Hot Sauce, melted ghee, EVOO, honey, salt, and pepper.

3. Toss the potatoes with the mixture.

4. Spread out the potatoes on a parchment lined baking sheet, reserving any extra sauce.

5. Using the bottom of a jar or mug, smash the potatoes on the baking sheet.

6. Bake the potatoes in a preheated 450 degree oven for 20 minutes.

7. Flip the potatoes and bake for an additional 10 minutes until crispy.

8. Drizzle any extra sauce over the top of the potatoes and top with the chopped green onion.

9. Serve and enjoy!

Let me know what you think in the comments below!

Autumn Harvest Salad

Fall is my favorite time of the year! I love the weather, the colors, and the holidays. But most importantly, I love the flavors, specifically the produce. That’s why this salad combo is one of my favorites and an absolute go-to. It’s packed with brussels sprouts, sweet potato, and apple and all brought together by a delicious spicy honey mustard vinaigrette.

Here’s what you’ll need:

• 8-10 brussels sprout, de-stemmed and sliced

• 1/3 of a sweet potato, cubed

• 1-2 cups of your greens of choice (I used mustard greens)

• 1/3 Granny Smith apple, cubed (can sub with another apple or pear)

• 3-5 cherry tomatoes, sliced

• 2 tbsp chopped pecans

• 2 tbsp blue cheese crumbles

• 1/4 tsp chili powder

• 1 tsp spicy honey

• 1 tbsp apple cider vinegar

• 1 tsp dijon mustard

• 1 tsp EVOO

• 1/8 tsp garlic powder

• salt and pepper to taste

Instructions:

1. Toss the brussels sprouts with 1-2 tbsp avocado oil, salt, and pepper. Toss the sweet potatoes with 1-2 tbsp avocado oil, the chili powder, salt, and pepper. Roast both in a preheated 425 degree oven for 20-25 minutes.

2. Make your dressing by whisking together the apple cider vinegar, hot honey, mustard, EVOO, garlic powder, salt, and pepper in a bowl.

3. Assemble your salad - add the greens to a bowl and top with the apples, nuts, cheese, tomatoes, and roasted veggies. Drizzle the dressing over the top of everything.

4. Enjoy!

Let me know what you think in the comments below!

Greek Salmon Salad with MOWI Salmon

This post is sponsored by MOWI Salmon, however, I am sharing my own thoughts. All opinions are my own.

Greek salads are an all-time favorite of mine. This is probably going to sound very Jersey of me, but I used to love to go to the diner with my family when I was younger, and we would all get Greek salads. They’re so good! You know what makes them even better? Adding in some delicious MOWI Salmon!

I ordered MOWI Atlantic Salmon Royal Portion 2 packs on Amazon Fresh, and they were delivered fresh (never frozen) right to my door within 48 hours. It really doesn’t get any easier! And I always choose MOWI because their fish isn’t just good for your taste buds; it’s good for your body. They feed their fish a special diet rich in marine ingredients making it nice and nutrient-packed while still being non-GMO and free of nitrates and antibiotics.

Obviously adding in some MOWI salmon was a must! The Greek Salmon really brings this salad to another level. It’s super easy, super tasty, and you probably want to place your Amazon Fresh order right about now because you’re going to want to make this one ASAP!

Here’s what you’ll need:
(Serves 2)

-MOWI Atlantic Salmon Royal Portions 2PK
-5 oz greens of choice (I used spinach)
-1 cucumber, cubed
-1/2 large tomato, cubed
-1/4 red onion, chopped
-1/2 green bell pepper, sliced
-1/4 cup pitted kalamata olives
-1/4 cup feta crumbles
-3 tbsp olive oil, split
-1/4 lemon, juice and zest
-1 sprig of dill
-1/2 tsp dried oregano, split
-1/4 red wine vinegar
-1 tbsp Dijon mustard
-1/4 tsp garlic powder
-Salt and pepper to taste

Instructions:

1. Mix together 1 tbsp olive oil, the lemon juice and zest, ¼ tsp oregano, the dill, and salt and pepper, and brush the mixture over the two pieces of salmon.

2. Bake the salmon in a preheated 425 degree oven for 12 to 14 minutes.

3. In the meantime, assemble your salad.

4. Split the greens, pepper, onion, tomato, cucumber, olives, and feta between two bowls.

5. In a small bowl, whisk together the red wine vinegar, Dijon, garlic powder, ¼ tsp oregano, and salt and pepper.

6. Add a piece of baked salmon to each bowl, and drizzle the dressing over the top of each.

7. Serve and enjoy!

Let me know what you think in the comments below, and don’t forget to head on over to Amazon Fresh and order your MOWI Salmon today. Salmon is good. MOWI is goodness.

Balsamic Roasted Brussels Sprouts with Bacon, Toasted Pecans, and Dried Cranberries

This post is sponsored by Alessi Foods, however, I am sharing my own thoughts. All opinions are my own.

It’s the most wonderful time of the year! As the days are getting shorter and the weather is getting colder, I am craving all of the fall and winter flavors and getting more and more excited for the upcoming holiday season. And what’s more perfect for the holidays than a delicious roasted brussels sprouts dish? My favorite winter vegetable paired with the seasonal flavors of dried cranberries and toasted pecans and the most delicious Alessi Organic Balsamic Vinegar, does it get any better?

I love Alessi’s fresh, high-quality, and authentically Italian products. Their Organic Balsamic Vinegar and Himalayan Pink Salt and Black Peppercorn Grinders are just a few of my favorites. They also have delicious pastas, sauces, olive oils, and the list goes on and on. You can use the code STACY for 15% off your Alessi Foods order, AND orders over $20 ship free!

So let’s get to that brussels sprouts recipe, shall we?

Here’s What You’ll Need:

-32 oz brussels sprouts
-1/2 cup raw pecans
-1/4 cup dried cranberries
-4 pieces thick cut bacon
-2-3 tbsp Alessi Organic Balsamic Vinegar
-Alessi Himalayan Pink Salt, ground
-Alessi Black Peppercorns, ground
-2 tbsp avocado oil

Instructions:

1. De-stem and halve the brussels sprouts, toss with the avocado oil, Alessi Himalayan Pink Salt and Black Pepper, and spread out on a baking sheet.

2. Cut the bacon into pieces about 1” thick, and mix with the brussels sprouts.

3. Cook the brussels sprouts and bacon in a preheated 425 degree oven for 20-25 minutes until the brussels sprouts are slightly browned and crispy and the bacon is cooked.

4. In the meantime, toast the pecans in a pan on the stovetop over medium high heat for about 3-5 minutes. You'll start to smell them toasting and want to remove them before they start to burn.

5. Mix the toasted pecans and dried cranberries into the cooked brussels sprouts.

6. Drizzle the mixture with the Alessi Organic Balsamic Vinegar and season with some more Alessi Himalayan Pink Salt and Black Pepper.

7. Serve and enjoy!

Whether you’re whipping this up for Thanksgiving, Friendsgiving, or Christmas, this one is sure to be a crowd pleaser! And if anyone is meat-free, you can easily skip the bacon! Trust me, it’s still delicious. My family is half vegans/vegetarians and half meat eaters, so I like to make half and half. Let me know where you’ll be serving this dish and what you think in the comments below, and don’t forget to use the code STACY for 15% off your Alessi Foods order!

Eggplant Parm Frittata from Whole Foods Market

I feel like February often gets a bad wrap. It's dark and cold (if you're in the Northeast like I am), and there doesn't seem to be much going on. But in reality there's lots to celebrate! It happens to be my birthday month, and for everybody else, there's Valentine's Day with that special person in your life (or Galentine's Day if you choose to celebrate with your closest gal pals). Plus, Whole Foods Market has an entire other, delicious reason to celebrate!

February is the month of Parmigiano Reggiano at Whole Foods Market, which just so happens to be one of my favorite cheeses! This year marks WFM's 10th anniversary of their traditional Parm Crack event. At this event, Whole Foods hand selects the highest quality wheels of Parmigiano Reggiano from defined creameries in Northern Italy. At 3 pm ET on February 24th, each store will simultaneously crack wheels of cheese, and there will be demonstrations and tastings for customers. If that weren't enough, Parmigiano Reggiano will be on sale from 2/23-2/25 at $5 off per lb. 

To celebrate this delicious event and give you a fun way to put that Parmigiano Reggiano to good use, I'm bringing you one of my favorite frittata recipes - eggplant parm.

Here's What You'll Need:

-1/2 cup Parmigiano Reggiano, shredded
-1/2 medium eggplant, sliced
-4 eggs
-1 Roma tomato, sliced
-6 fresh basil leaves (2 chopped, 4 whole)
-2 garlic cloves, chopped
-1 tsp Italian seasoning
-Splash of milk of choice or water (optional)
-Sea salt and pepper to taste
-1 tbsp EVOO

Serves 2

Instructions:

1) Heat up the EVOO in an oven-safe pan on the stove top over medium high heat.
2) Add in the eggplant slices, and cook 2-3 mins/side.
3) Add in the chopped garlic and continue to cook for about 3 minutes.
4) In a bowl, whisk the 4 eggs with a splash of milk, 2 chopped basil leaves, Italian seasoning, sea salt, and black pepper.
5) Spread the tomato slices throughout the pan, layering with the egpplant. Sprinkle the Parmigiano Regianno throughout the layers, and top with the remaining cheese.
6) Pour the egg mixture over the top, and top with the 4 basil leaves.
7) Cook, covered on the stove top, for 3-5 minutes until the sides are cooked.
8) Move the pan to the oven on broil, and cook until golden brown (~5-7 minutes).
9) Remove, and cut the frittata into two halves.
10) Plate, serve with your favorite sides, and enjoy!

Make sure to head into your local Whole Foods Market to pick up that delicious Parmigiano Reggiano and experience the Parm Crack event for yourself! If you're local to Northern NJ, you can find more information here. And as always, let me know what you think in the comments below!