Sour Cream Cornbread Muffins with Sun-Dried Tomatoes

I love to watch the Food Network during the holiday season. There are always many useful tips- from decorating to holiday recipes. I saw this recipe on The Food Network show: Dear Food Network; where many of their top chefs share their favorite Thanksgiving recipes that they will be serving this year. This particular one caught my eye; it sounded delicate and delicious. I bought Bob’s Red Mill Gluten-Free Cornbread mix and made a few variations. For the original recipe, click here.  The muffins came out fantastic. They are plump, moist and full of flavor.

Here is my altered version of her recipe: [Read more...]

Butternut Squash and Sweet Potato Roast

What you will need:

1 Butternut squash, cubed

1 Sweet potato, cubed

2-3 T Extra-virgin olive oil

3 T Balsamic vinegar

1 T Garlic Powder

1/2 T Onion Powder

Salt and Pepper

1 T Ground cumin

1/2 T Ground Coriander

1 Red onion, sliced in thin slices

Instructions:

Pre-heat oven to 375 degrees

Place cubed butternut squash, sweet potatoes and sliced onions in bowl.

Toss seasonings and olive oil until vegetables are coated evenly.

Place on cookie sheet and spread into an even layer

Roast for 1 hour.

Optional: Top with toasted butternut squash seeds (roast for 5 minutes, tossed in oil, salt and pepper)