A Grateful Meal

Thanksgiving

Churro Chex Mix

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This Churro Chex Mix is a sweet party mix or dessert made with Chex cereal, chocolate, and cinnamon that can be made right in the microwave! It’s a total crowd-pleaser. 

Who doesn’t love churros? I mean it’s sweet cinnamon dough dipped in chocolate – what’s not to like? Yum. Now take those flavors and put it into party mix? Double yum.

Sheet pan of churro chex mix with a spoonful a cinnamon next to it.

Ingredients

White chocolate chips: I really like white chocolate – I used a 22 oz. of white chocolate chips. You can use your favorite brand. It’s much more neutral-flavored over regular chocolate, so it’s a great vehicle to allow the cinnamon flavor to come through.

Coconut oil: Adding a little bit of coconut oil helps the melted chocolate have a consistent, silky texture. If you don’t have coconut oil, you can use a neutral-tasting oil like canola, light-tasting olive oil, or avocado oil.

Cinnamon: Ground cinnamon is the star of the show with its warm spicy flavor.  

Chex cereal: I used three different kinds of Chex cereal: rice, wheat, and corn. If you want a gluten-free snack mix, use only rice and/or corn Chex, but you’ll also have to trade out pretzels for a gluten-free version.

Pretzels: You can use salted or unsalted pretzels, but I personally prefer the salty ones for a salty and sweet combination.

Dark chocolate chips: Typically, you dip your churros in rich, dark chocolate, so adding some dark chocolate chips seemed natural. You don’t end up melting the dark chocolate – you keep them whole as a mix-in. Pick your favorite dark chocolate chips, or you can also use something like dark chocolate M&Ms if you’d prefer.

Mixed nuts: Feel free to use mixed nuts or your favorite nut by itself. I used almonds because it’s what I had on hand. You can’t go wrong here. Use salted or unsalted depending on your preferences. You do you.

Close up of churro chex mix

How to Make Churro Chex Mix

All Chex mixes are easy to make, and this Churro Chex Mix is no different. I made a Ranch Chex Mix recently that was just as delicious and easy. For this recipe, you’ll need to first melt the white chocolate chips and coconut oil in the microwave. Once the chocolate is smooth and silky, you’ll add the cinnamon. After this, you’ll add in the cereal, pretzels, dark chocolate chips, and nuts to evenly coat with the white chocolate and cinnamon. Lastly, you’ll need to spread the mixture out on a sheet pan to cool and harden. At this point, you’ll only need to try to refrain from snacking on the mix until it’s cool. Good luck. 

Bowl of churro chex mix next to a sheet pan of churro chex mix
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Churro Chex Mix

Bowl of churro chex mix next to a sheet pan of churro chex mix
  • Author: Melissa
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes + cooling time
  • Yield: 12–13 cups of snack mix 1x
  • Category: dessert, snack
  • Method: microwave
Scale

Ingredients

  • 1 large bag of white chocolate chips (about 22 oz.)
  • 1 tbsp. coconut oil
  • 1 tbsp. ground cinnamon
  • 3 cups of rice Chex
  • 3 cups of wheat Chex
  • 3 cups of corn Chex
  • 2 cup pretzels
  • 1 cup of dark chocolate chips
  • 1 cup of mixed nuts or nuts of your choosing (I used almonds)

Instructions

  1. Melt white chocolate chips and coconut oil in a large microwave-safe bowl on high in the microwave on intervals of 1 ½ – 2 minutes until completely silky smooth.
  2. Add cinnamon into white chocolate and stir until thoroughly distributed.
  3. Mix together the rest of the ingredients (Chex cereal, pretzels, chocolate chips, and nuts) in a separate large mixing bowl. Pour white chocolate and cinnamon mixture over the top and mix until all of the ingredients are equally coated.
  4. Spread out cereal mixture on a sheet pan until cool and hardened.

Keywords: dessert

Ranch Chex Mix

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This post contains links that pay me a small commission at no extra cost to you.

This Ranch Chex Mix is the ultimate party mix or simple snack that can be made right in the microwave! Crunchy, savory, salty, and tangy, this snack mix is definitely a crowd-pleaser.

Everyone loves a good snack mix, and this Ranch Chex Mix is a winner.

Ranch chex mix cooling on a sheet pan

Ingredients

Butter and oil: Butter and oil are what you need to make sure the seasoning spreads and coats the snack mix evenly. It also makes it so that the mix is extra crunchy. You can use only one or other, but I like to have a blend of the two.

Worcestershire sauce: This sauce adds an umami flavor, which makes the flavor pop with some boldness.

Dill: Dill is one of the main ingredients and flavors in ranch flavoring and dressing. It’s an absolute must. Dried works best in this snack mix instead of fresh.

Garlic and onion powder: These two flavors are necessary for the ranch and savory flavor of the Chex mix.

Dried chives: Chives add a little extra oniony flavor with a nice burst of green color.

Cayenne pepper: Keeping the cayenne to about 1/8 tsp. works well for most palates, but if you want a little extra kick, you might want to up the cayenne to ¼ tsp.

Chex cereal: I used three different kinds of Chex cereal: rice, wheat, and corn. If you want a gluten-free snack mix, use only rice and/or corn Chex, but you’ll also have to trade out pretzels for a gluten-free version.

Pretzels: You can use salted or unsalted pretzels, depending on your taste desire for salt or if you’re watching your sodium.

Mixed nuts: Feel free to use mixed or your favorite nut by itself. You can’t go wrong here. Use salted or unsalted depending on your preferences.

How to Make Ranch Chex Mix

Chex mix is so easy because it involves merely mixing ingredients together and “cooking” it in the microwave. It doesn’t get much more straightforward.

You’ll need to first melt the butter and oil in the microwave, then add the seasonings. After this, you’ll need to add in the cereal, pretzels, and nuts to evenly coat with the butter, oil, and seasoning mixture. Then you’ll microwave the mixture for about 5-6 minutes, stirring the mixture every 2 minutes or so. Lastly,  you’ll need to spread the mixture out on a sheet pan to cool. At this point, you’ll only need to try to refrain from snacking on the mix until it’s cool. Good luck.

Ranch chex mix in a bowl next to a sheet pan of ranch chex mix

Other appetizers or snacks to serve for get-togethers

Air Fryer Tortilla Chips

Pepita and Red Pepper Salsa

Buffalo Chickpea Dip

Air Fryer Calamari

Pepper-Pepperoni Rolls

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Ranch Chex Mix

Ranch chex mix in a bowl next to a sheet pan of ranch chex mix
  • Author: Melissa
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 11 cups of snack mix 1x
  • Category: snacks, appetizer
  • Method: microwave
Scale

Ingredients

  • 4 tbsp. butter
  • 2 tbsp. light-colored oil (light olive oil or avocado oil)
  • 3 tbsp. Worcestershire sauce
  • 2 tsp. dried dill
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tbsp. dried chives
  • Salt/pepper, to taste
  • 1/8 tsp. cayenne
  • 3 cups of rice Chex
  • 3 cups of wheat Chex
  • 3 cups of corn Chex
  • 1 cup pretzels
  • 1 cup of mixed nuts

Instructions

  1. Melt oil and butter in microwave. Add in seasonings.
  2. Pour butter/oil/seasoning mixture over cereal, pretzels, and mixed nuts in a very large microwave-safe bowl. Microwave uncovered for 5-6 minutes – stirring every 2 minutes.
  3. Spread out on sheet pan until cool.

Keywords: snacks, appetizer, chex mix

Air Fryer Carrots with Parmesan and Dill

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These Air Fryer Carrots are deliciously caramelized and rubbed with a parmesan-dill rub for a bold and sweet flavor that makes the perfect easy side dish. 

Using an Air Fryer

I hear everyone ask if an air fryer is worth the cost. It’s no secret that I love my air fryer, which is a countertop convection oven, and allows hot air to circulate rapidly. The hot circulating air makes food crispy and cooks very quickly, without the mess and fuss of deep fat frying. I highly recommend buying an air fryer. 

A close up of caramelized air fryer carrots on a plate topped with dill and parmesan

Air Fryer Carrots Ingredients

You’ll need:

  • Carrots: You’ll need to peel and cut the carrots in half or to a size that will allow the carrots to cook in an even layer in the air fryer. 
  • Olive oil: Using a small amount of oil will allow the carrots to crisp nicely in the air fryer. 
  • Parmesan cheese: Who doesn’t like parmesan cheese? I recommend using freshly grated parmesan cheese for maximum flavor. You can also use pecorino cheese instead. I have used both, and they both give lots of flavor. Pecorino cheese is a little bolder and saltier than parmesan cheese, so consider omitting or decreasing the salt as not to make the carrots too salty if you use the pecorino cheese. I like to grate a little extra on top when the carrots are done. 
  • Seasonings: One of my favorite blend of seasonings is dill, garlic powder, salt, and cayenne. I’ve used it on so many roasted or air fried vegetables. I recently told a friend about this combo, and now she’s obsessed with it too!

How to Make the Carrots

Really it comes down to just 3 simple steps. 

  1. Toss the carrots in the seasoning.
  2. Air fry and toss halfway through to evenly cook. It’s important to do this with most air fryer recipes to ensure even cooking. 
  3. Serve and enjoy immediately.

Okay, that was really just two steps, but you get my point – it’s an EASY, no-fuss side dish. These Air Fryer Carrots really will go with just about anything. 

Caramelized air fryer carrots on a plate topped with dill and parmesan

More Air Fryer Recipes

If you’re looking for more air fryer recipes, you might want to check these ones out as well:

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Air Fryer Carrots with Parmesan and Dill

Caramelized air fryer carrots laid out on aplate topped with dill and parmesan
  • Author: admin
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
Scale

Ingredients

  • 1 lb. of carrots, peeled and cut in half or cut to fit your air fryer
  • 1 tbsp. olive oil
  • 1/4 cup of parmesan cheese, plus extra for topping
  • 1 1/2 tsp. dried dill
  • 1 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/8 tsp. cayenne (optional)

Instructions

  1. Preheat air fryer to 360 F. Toss carrots together in a large bowl with olive oil, cheese, dill, garlic powder, salt, and cayenne (if using).
  2. Spread out evenly on the bottom of the air fryer (see notes). Air fry for 7-8 minutes. Toss carrots and continue cooking for additional 4-5 minutes for perfectly al dente carrots.
  3. Serve immediately.

Notes

If you have a smaller air fryer, you may need to cook in batches so that the carrots line the bottom of the air fryer in an even layer. If you need to work in batches, you can keep the first batch(es) of carrots warm on a sheet pan in a 200-degree oven while the remaining carrots cook.

Citrus Winter Farro Salad

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Overview of farro salad with brussels sprouts and citrus
This post contains links that pay me a small commission at no extra cost to you.

Happy New Year, folks! 2019 was quite the ride, and I’m ready for 2020. 2019 was a year of change for me. I quit my secure, well-paying job to move onto entrepreneurship. And I haven’t regretted it one bit. I’m genuinely excited about what the roaring twenties have in store for me and my little corner of the internet. It’s been a busy holiday season, and lately, I’ve been craving some fresh flavors like citrus, which is in season, so this Citrus Winter Farro Salad has been hitting the spot perfectly. It’s chock full of whole grains, crispy Brussels sprouts, and vitamin C-rich citrus. I recently went to a local tapas restaurant, which had fried, crispy brussels sprouts with grapefruit, and it was so good. I knew immediately that I needed to recreate it at home and for the blog as this Citrus Winter Farro Salad. It keeps well in the refrigerator, tastes great served warm or cold, and is an easy dish for weekend meal prep. 

Drizzling of citrus vinaigrette on farro salad with brussels sprouts

I know it seems cliche that a recipe posted on New Year’s Day would be a salad, but I assure you that this post is encouraging you to eat only salads this year. I’m not big on resolutions, but I do like the idea of setting intentions. I’ve set some intentions this year for peace, including cultivating more peace with food and my body. One area I think we (as a culture and society) could use is making peace with food. “Making peace with food” is the third principle of Intuitive Eating. Making peace with food means giving yourself unconditional permission to eat anything you want. Yes, a Registered Dietitian Nutritionist just told you to give yourself unconditional permission to eat anything you want. It shouldn’t be shocking, but sadly, it might be for many. If you want to eat cake, eat cake. If you want to eat a salad, eat a salad. By giving yourself unconditional permission to eat whatever you want, you’ll never feel deprived or look at a meal as if its the “last supper.” If given permission, no one would only eat cake for the rest of their lives. At some point, it would become awful; you would start craving crunchy and savory foods. This would probably happen sooner than you might think.  

Close up of farro salad with brussels sprouts and citrus

I think that’s exactly how this recipe was born. I was craving crunchy vegetables, grains, and bright citrus flavors after having a lot of rich, soft foods around the holidays like mashed potatoes/gravy, desserts, etc. And I love me some rich, soft foods like mashed potatoes with gravy and desserts and plan to eat plenty of them in 2020 as well. But, this is the way life goes. Honor those cravings. Eat the “good” food and the “bad” food. And, challenge yourself this year to make peace with food and changing your vocabulary to not label foods as “good” or “bad.” Eat the salad, eat the cake, and get on with your life. And if you’re going to eat a salad, eat this one. It tastes so good. 

Overview of farro salad with brussels sprouts and citrus with some portioned on a plate

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Citrus Winter Farro Salad

Overview of farro salad with brussels sprouts and citrus
  • Author: Melissa
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
Scale

Ingredients

  • 1 1/2 cups of farro 
  • 1 lb. brussels sprouts, trimmed and cut in half
  • 1/4 cup olive oil, plus 2 tbsp.
  • 3 tbsp. lemon juice (juice of about 1/2 of lemon)
  • 1 tbsp. Dijon mustard
  • 1 lb. brussels sprouts, trimmed and cut in half
  • 1 large orange or grapefruit,  peeled and segmented
  • Salt and pepper to taste 

Instructions

  1. Cook farro to package directions, then place in a bowl to set aside to cool. 
  2. Meanwhile, preheat oven to 475 degrees. Line a baking sheet with aluminum foil. Toss sprouts with 2 tbsp. olive oil, salt, and pepper. Spread on sheet and bake for about 10 minutes. Remove from oven and toss again (or shake the pan to move around), place back in oven and cook an additional 5 minutes. Set aside. 
  3. While sprouts cook, make the vinaigrette. Mix lemon juice and dijon mustard together. Season with salt and pepper. Add 1/4 cup of olive oil while continually whisking until dressing is well blended.
  4. Toss farro, brussels sprouts, vinaigrette, and citrus segments together in a bowl. Drizzle with vinaigrette.

Whipped Feta Phyllo Cups with Pomegranate

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Overview of phyllo cups stuffed with whipped feta with pomegranate seeds and rosemary sprigs
This post contains links that pay me a small commission at no extra cost to you.

I love holiday parties with all the little appetizers and small bites. You know the ones with mini meatballs, pigs in a blanket, Christmas cookies, and baked brie – all the favorites. Don’t get me wrong; I love all of those things, and I especially love the baked brie. This year, I’m craving something slightly different, like these Whipped Feta Phyllo Cups with Pomegranate. They’re super festive with the green and red from the rosemary and pomegranates and, most importantly, super simple. They travel well and taste just as good at room temp, which is perfect for party season. Salty, creamy feta dip baked into crispy phyllo shells, topped with sweet honey, and tart pomegranate seeds – you can’t go wrong.

Close up of whipped feta in phyllo cups with pomegranate seeds

You may remember from my Tomato Bruschetta with Whipped Feta Pesto that I love me some whipped feta. If you’re ever in Charleston, you have to stop into Butcher and Bee and order their whipped feta with fermented honey. You won’t be sorry. After having their version, it’s given me a small obsession with whipped feta. (Although, disclaimer: theirs is better. Not much, but still.) 

Close up of a bitten phyllo cup stuffed with whipped feta and pomegranate seeds

Whipped feta is a crowd-pleaser. If you bring this recipe to a holiday party, you will not only be original but also the hit of the party. I once went to a holiday party that had no less than three different types of mini meatballs and two versions of pigs in a blanket. To say it was a little boring was an understatement. Thank goodness for the good company. It’s time to switch it up, and I’ve got your back with this one.

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Whipped Feta Phyllo Cups with Pomegranate

Overview of phyllo cups stuffed with whipped feta with pomegranate seeds and rosemary sprigs
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Ingredients

  • 1 tbsp. rosemary, minced
  • 1 small garlic clove (or half of a large), minced very finely or grated 
  • 2 tbsp. honey, plus more for drizzling
  • salt and pepper to taste
  • 8 oz. feta cheese, crumbled
  • 4 oz. cream cheese (half of a block), softened
  • 30 phyllo cups (two boxes of these)
  • Pomegranate seeds, for topping

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. 
  2. Add rosemary, garlic, honey, salt, pepper, feta, and cream cheese in a food processor. Pulse until fully combined, and feta mixture has a whipped consistency.
  3. Place phyllo cups on baking sheet and add about 1 heaping teaspoon of the feta mixture to each cup. Bake cups for 12-14 minutes until starting to brown on top. 
  4. Allow cups to cool, drizzle with extra honey, and top with pomegranate seeds. 

Smoky and Savory Sweet Potato Casserole

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A serving of savory sweet potato casserole being spooned out on a dish
This post contains links that pay me a small commission at no extra cost to you.

I didn’t really grow up eating sweet potatoes. On the other hand, they were a staple in my husband’s family growing up. When I think of potatoes, I think savory flavors. Salt, herbs, vinegar, you know, those kind of flavors. It wasn’t until adulthood that I really embraced the sweet potato and all of his lovely casserole forms around the holidays. However, this holiday season, I’ve been craving a more savory sweet potato casserole instead of the norm. I recently had a very delicious sweet potato bisque that involved coconut milk, chipotle peppers, and bacon, which was my inspiration for this savory sweet potato casserole. Man, oh man, did my muse serve me well. This is freaking fantastic. 

Close up of savory sweet potato casserole with bacon topping

It gets its smokiness from not just smoked paprika, but also chipotle peppers in adobo sauce. Chipotle peppers in adobo can easily be found in the Latin section of the grocery store. Chipotle peppers are simply dried and smoked jalapenos, and the adobo sauce is a sweet and tangy tomato sauce that they are canned within. No need to drain off the sauce. I typically just pull out a pepper from the can onto my cutting board and chop it finely. I discard any stems but include the seeds in my cooking. I love keeping a jar of these around the kitchen and put them in all sorts of dishes that need a little kick.

Overview of the savory sweet potato casserole

The topping of the casserole is simply breadcrumbs with a little oil, seasoning, and crumbled bacon. All of this adds a beautiful crunch component to the consistency of the casserole. I think that this dish is all about balance. The sweetness of the potatoes is balanced with smoky and savory flavors. The soft texture of the potatoes is juxtaposed with the crunch of the panko breadcrumbs and crispy bacon. And, there you have it, folks. I’m totally going to win a casserole of the year award here. I mean, that should totally be a thing, right?

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Smoky and Savory Sweet Potato Casserole

A serving of savory sweet potato casserole being spooned out on a dish
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 1 hour and 40 minutes
  • Total Time: 2 hours
  • Category: side dish
Scale

Ingredients

Instructions

  1. Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet lined with parchment paper and pierce each one several times with a fork. Bake for 50-60 minutes or until easily pierced all the way through with a fork. Set aside to cool. 
  2. Meanwhile, heat large skillet over medium-high heat. Cook bacon until crispy and remove to drain on a paper towel. Drain bacon fat from skillet except for about 1-2 tsp. Add onion and for about 5 minutes. Add garlic, chipotle pepper, smoked paprika, oregano, and salt/pepper to taste. Cook for additional 2-3 minutes. Turn off heat, add coconut milk, and stir. 
  3. In a separate bowl, mix breadcrumbs, olive oil, and bacon crumbles. Season to taste with black pepper. 
  4. Once sweet potatoes cool enough to handle, scoop orange flesh out of potatoes into large mixing bowl. Add coconut milk mixture and mash. Fold in the eggs to the sweet potato mixture. Spray a 9×13 size casserole pan with nonstick spray or with olive oil. Add potato mixture to casserole pan. Top with breadcrumb mixture and bake for about 35-40 minutes or until breadcrumbs golden and casserole warmed through.