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  • The perfect combination of salty and sweet! Deep roasted flavors and a sprinkle of brown sugar make these healthy brussels sprouts and butternut squash irresistible! ✨ Save this post! Full recipe below! 👇 (For Printable Recipe Card and Notes: https://www.chewoutloud.com/roasted-brussels-sprouts-butternut-squash/) Ingredients: 1 lb fresh brussels sprouts, stem removed, cut in half 2 ½ cups freshly peeled/cubed, 1"cubes butternut squash 5 TB olive oil 2 TB brown sugar 1 tsp cinnamon ¾ tsp kosher salt ¼ tsp freshly cracked black pepper Instructions: Preheat oven to 425F, with rack on upper middle position. On a large baking sheet with rims, toss together all ingredients until vegetables are well coated with seasoning and oil. Roast about 30 minutes, or until nicely browned. (Oven temps vary, so just watch and remove when the vegetables are tender and browned.) If needed, add salt and pepper to taste. #makeitdelicious #scrumptiouskitchen #bhgcelebrate #onthetable #dailyfoodpic #homemade #hereismyfood #whatsonmyplate #getinmybelly #foodblogfeed #lovefood #igfoodies #instafood #instayum #easyrecipes #foodblogeats #imsomartha #mywilliamsonoma #abmfoodie #whatweeat #makemore #f52grams #f52community #tohfoodie #eatsharerepeat #foodblogeats
  • Soft and chewy, these apple cookies envelop your tastebuds in warmth and Fall flavor! 🍎 The caramel drizzle on top is just enough flair to make them extra special! ✨ Save this post! Full recipe below! 👇 (For Printable Recipe Card and Notes: https://www.chewoutloud.com/soft-apple-oatmeal-cookies/) Ingredients: 10 TB salted butter, softened (not melty) ¾ cup light brown sugar, packed 2 TB maple syrup 1 egg, large 1 egg yolk 2 TB whole milk 2 tsp vanilla extract 1 ½ cups all purpose flour ¾ tsp baking soda ¼ tsp salt 1 ½ tsp cinnamon ¼ tsp nutmeg 1 ½ cups old fashioned rolled oats, dry 2 Granny Smith apples, grated (use large holes) and squeezed dry ½ cup soft caramel candies 1 TB water Instructions: Preheat oven to 325F, with rack on middle or lower middle position. Line baking sheets with parchment paper. In bowl of electric mixer, beat butter and brown sugar until creamy and fluffy, about 1-2 min. Add maple syrup, egg, egg yolk, milk, and vanilla. Beat on low until fully combined. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Add rolled oats to flour mixture and whisk together. Using wooden or rubber spatula, fold wet ingredients with dry ingredients. Stir in grated apples until fully incorporated. If dough is sticky, chill 30 min to an hour. Form rounded 1 tablespoons of dough 2 inches apart on parchment lined baking sheets. Bake 11-13 minutes, or just until lightly golden; don’t overbake. Cookies will set upon cooling. Transfer warm cookies to wire rack and let cool. Place caramels and water in small heavy saucepan. Stir continuously over low heat until melted and smooth. Let rest a bit until it’s no longer too hot to handle. Using fork or Ziploc baggie with tiny hole cut out of the corner, drizzle warm caramel over cooled cookies. Be careful – melted caramel is hot! #bakingfromscratch #bakingfun #f52grams #kitchn #feedfeedbaking #bakemyday #baketheworldabetterplace #bakinglove #bakingwithlove #bakersofinstagram #abmfoodie #tastemade #tryitordiet #eatfortheinsta #sweeeeets #forthemaking #rsloves #thekitchn #dessertoftheday #shareyourtable #makemore #bakedgoods #thebakefeed #bakersofig
  • Save this post for your next BBQ craving! 🍖 Forgot the grill! Fall-off-the-bone ribs are yours anytime of the year! Learn how to make ribs in the oven, with incredibly tender and succulent results. Smoky, sweet, and tangy blueberry BBQ sauce is fun, festive, and a mouthwatering twist on a classic! 🫐✨ Save this post! Full recipe below! 👇 (For Printable Recipe Card and Notes: https://www.chewoutloud.com/blueberry-bbq-baked-ribs-500-gift-card-giveaway/) Ingredients: 2 racks uncooked ribs, Baby Back or St. Louis both work well Dry Rub: ½ cup brown sugar, packed 1 ½ tsp paprika 1 TB kosher salt 1 ½ TB freshly ground black pepper ½ tsp cayenne ½ tsp garlic powder ½ tsp onion powder Sauce: 1 ½ cups honey BBQ sauce, your favorite bottled or homemade ½ cup blueberries, fresh or frozen 2 TB liquid smoke Instructions: Dry: Pat dry the racks of ribs with paper towels. Season: In a bowl, whisk together all dry rub ingredients well. Pat and press dry rub onto both sides of rib racks. Tightly wrap each individual rack of ribs in foil. Place in a single layer on a large baking sheet and let sit in fridge overnight. Bake: Preheat oven to 300F. Bake foil-wrapped ribs on baking sheet for 2 1/2 hours. Sauce: During last half hour of cook time: combine sauce ingredients in a medium saucepan. Bring to a simmer and cook 5 minutes, stirring frequently. Use spatula to break apart some of the berries. The sauce will thicken nicely. Cover and keep warm. Broil: Let ribs cool enough to handle and remove foil. Discard juices. Brush ribs generously with BBQ sauce, reserving a bit of sauce for serving. Broil on high for 5 minutes or just until tops are nicely browned. Watch carefully so it doesn't burn. Slice ribs and serve warm. #makeitdelicious #scrumptiouskitchen #bhgcelebrate #onthetable #dailyfoodpic #homemade #hereismyfood #whatsonmyplate #getinmybelly #foodblogfeed #lovefood #igfoodies #instafood #instayum #easyrecipes #foodblogeats #imsomartha #mywilliamsonoma #abmfoodie #whatweeat #makemore #f52grams #f52community #tohfoodie #eatsharerepeat #foodblogeats
  • The perfect balance of whole, nutritious ingredients create the ultimate lemon zucchini bread! 🍋 Enjoy it any time of day! ✨ Save this post! Full recipeSave this post! Full recipe#bakersofig below! 👇 (For Printable Recipe Card and Notes: https://www.chewoutloud.com/moist-lemon-zucchini-bread/) Ingredients: For the Bread: 1 cup granulated sugar 1 large egg 2 tsp lemon extract ½ cup canola or vegetable oil 1 ½ cups freshly shredded zucchini zest of one extra-large lemon 1 ½ cups all purpose flour 2 tsp ground cinnamon ½ tsp table salt ½ tsp baking soda ¼ tsp baking powder For the Icing: 1 cup powder sugar 1 TB freshly squeezed lemon juice Optional: extra lemon zest for topping Instructions: Preheat oven to 350F with oven rack on lower middle position. Grease and flour a 9×4 inch loaf pan. Set aside. In a large bowl, whisk together the sugar, egg, lemon extract, and oil. Stir in zucchini and lemon zest until combined. In a separate bowl, whisk together the flour, cinnamon, salt, baking soda, and baking powder until well combined. Using a rubber spatula, gently fold wet mixture with dry mixture just until no white flour streaks remain; do not over work the batter. Pour batter into greased/floured pan. Bake 45 minutes or just until a toothpick inserted in center comes out almost clean, with a few tender crumbs attached (not fully clean.) Allow bread to cool in pan on a wire rack 15-30 min. To make the icing, combine the powder sugar with lemon juice and whisk until incorporated. Add more powdered sugar if it's too runny. Add a bit more lemon juice if it's too thick. Once it's to your desired consistency, place in a Ziploc bag and cut off a tiny bit of the corner to make a drizzle-pouch. Carefully remove warm bread from pan and place on serving platter. Drizzle icing over the bread, allowing it to soak into warm bread. If desired, sprinkle top with extra lemon zest. Wait until bread is completely cool before slicing. #bakingfromscratch #bakingfun #f52grams #kitchn #feedfeedbaking #bakemyday #baketheworldabetterplace #bakinglove #bakingwithlove #bakersofinstagram #abmfoodie #tastemade #tryitordiet #eatfortheinsta #sweeeeets #forthemaking
  • Save this post for your next busy weeknight dinner fix! ✨ Quick, simple and absolutely scrumptious this lemon orzo chicken will soon be a family favorite! Save this post! Full recipe below! 👇 (For Printable Recipe Card and Notes: https://www.chewoutloud.com/lemon-basil-orzo-with-chicken/) Ingredients: ½ lb dry orzo pasta 2 lbs chicken breast tenders Olive oil Kosher salt and freshly ground black pepper 1 tsp garlic powder 2 TB salted butter 6 cloves garlic, chopped 1 onion, chopped 1 cup dry white wine 2 TB freshly squeezed lemon juice 1 cup freshly grated parmesan cheese ½ cup freshly torn basil leaves Garnish: Lemon wedges, more parmesan, extra basil leaves Instructions: In a pot of generously salted water, cook orzo just until al dente; don't overcook. Drain and toss with about 2 TB olive oil to prevent sticking. Keep warm. While pasta is cooking: pat dry the moisture from chicken tenders with paper towels. In a small bowl, whisk together 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1 tsp garlic powder. Sprinkle evenly on both sides of chicken pieces. In a large skillet (not non-stick) add 4 TB olive oil over medium high heat. When oil is hot, cook chicken tenders just until no longer pink in center, about 2-3 min per side (depending on thickness of chicken.) Remove chicken from pan and keep warm. In same used skillet, add the butter over medium high heat. Once melted, add garlic and onion, stirring 1-2 minutes until fragrant. Add wine; deglaze pan by scraping bits loose with your spatula while the liquid cooks. Reduce liquid by half, about 3 minutes. Add lemon juice and turn off heat. Add kosher salt and freshly ground pepper to taste (1/4-1/2 tsp each.) Place cooked orzo in a large serving bowl; toss with freshly grated parmesan and onion/garlic mixture. Toss in basil leaves. Serve with chicken and garnish as desired. #makeitdelicious #scrumptiouskitchen #bhgcelebrate #onthetable #dailyfoodpic #homemade #hereismyfood #whatsonmyplate #getinmybelly #foodblogfeed #lovefood #igfoodies #instafood #instayum #easyrecipes #foodblogeats #imsomartha #mywilliamsonoma #abmfoodie #whatweeat #makemore #f52grams
  • This healthy Chicken Chili takes only 30 minutes to cook, uses only one pot, and tastes like a cozy comfort in a bowl! ✨ It’s ideal for the chilly weeknights of Fall! 🍁 Save this post! Full recipe below! 👇 (For Printable Recipe Card and Notes: https://www.chewoutloud.com/healthy-one-pot-chicken-chili/) Ingredients: 3 TB olive oil 2 medium onions, roughly chopped 6 garlic cloves, roughly chopped 4 bell peppers, mixed colors, seeded/roughly chopped 2 ½ tsp kosher salt 2 ½ tsp chili powder 2 tsp granulated sugar 2 tsp ground cumin 1 tsp paprika 2 cans, 28 oz. each crushed tomatoes, with all juices 1 whole, cooked rotisserie chicken, meat shredded 2 cups good quality chicken broth Optional for Serving: chopped cilantro or parsley, shredded cheese, corn tortilla chips Instructions: In a large Dutch oven or heavy pot, heat oil until hot. Add onions and garlic. Stir on medium-high heat 3 minutes or until tender. Add bell peppers, salt, chili powder, sugar, cumin, and paprika; stir 2 minutes on medium-high heat. Increase to high heat and stir in crushed tomatoes with juices, shredded chicken, and broth. Bring to a rapid boil. Immediately cover and reduce heat to simmer for 10 minutes. Serve with optional toppings, as desired. Chili keeps well covered and chilled for several days. (In fact, flavor intensifies wonderfully the next day.) #fallrecipe #fallrecipes #fallflavors #easyentertaining #fallfood #autumnrecipe #fallentertaining #pumpkinspice #appleseason #bhgfood #imsomartha #mywilliamsonoma #surlatable #bhgcelebrate #onthetable #beautifulcuisines #tastesoftheseason #bhgfood #bhghowiholiday #imsomartha #f52grams #food52 #eatseasonal #foodnetwork #bhg