The Easy Dinner Cookbook

No-fuss recipes and family-friendly meals for the busy lifestyle. I mean who doesn’t want that?! I’m super excited to share with you the release of my new cookbook and can I just tell you it is jam packed with easy, quick recipes that are all mostly 30 minute meals. There is also a whole chapter dedicated to slow cooker and pressure cooker recipes and these alone are worth the book!

I hope you love it as much as I do. I’ve always want to use my skill set as a chef, business woman and super busy momma of soon to be 3 kiddos to help make dinner, meals in general and cooking a less daunting task. These are recipes that I use daily in my own home to make it all happen for my own families busy lifestyle and schedule that taste good (otherwise it is not sustainable), are healthy, quick to make and ones that the whole family enjoy!

The cookbook goes on PREORDER now and fully launches out MARCH 31st so grab your copy now at the link provided right here:

https://amzn.to/2ONIu2l

If you love it too, please review it on Amazon so other people can discover why your enjoying it and how it is making your life easier. I also want to know and to help others know what recipes you are absolutely loving! Favorites of mine are the Cauliflower Salad with Cranberries & Almonds, Deviled Egg Salad, Mexican-Style Baked Eggs with Tortillas, White Tortilla Pizzas, Butter Bean Stew, Sheet Pan Quesadillas, Honey Mustard Glazed Sheet Pan Chicken, Cold Chickpea Salad with Sliced Pita, Pressure Cooker Smoked Paprika Chicken, Sheet Pan Sausage Dinner, Easy Vegetarian Taco Bowls, Slow Cooker Coconut Chicken and so much more!!

I always want to be of service to helping people come together around a meal. I think this pause even if for just 20 minutes is so important. The act of making each other a priority and connecting even if just briefly to enjoy a meal together is so important. I really believe in our current on the go culture, we need this time so much right now.

Gluten Free Oatmeal Pumpkin Cherry Chocolate Chip Cookies

GLUTEN FREE OATMEAL PUMPKIN CHERRY CHOCOLATE CHIP COOKIES

I made these cookies with my daughter not too long ago and she absolutely loved them.  They are so easy to do, super quick to make and most importantly absolutely delicious.  Sometimes we have them as an afternoon snack but they also can be used as a breakfast cookie or even preworkout or post workout fuel!  They are super versatile too as the dried fruit can be adjusted or even left out.  I personally love mine with a hot cup of tea in the late day when I’m feeling snacky.  This is a super fun project with kiddos too as the ingredients are super simple and kids love measuring and adding the different ingredients into the bowls.  It such a great way to connect with them if you don’t mind your kitchen getting a little messy.  They also make fantastic meal prep for the week and store well in an airtight Pyrex glass container for several days.

EQUIPMENT

Measuring cups

Measuring spoons

Large mixing bowl

2 Cookie sheets

INGREDIENTS 

2 local organic eggs 

1 tbs real organic vanilla extract

2 tbs grassfed clarified ghee

1 tsp cinnamon

3 tbs real maple syrup 

1/2 of a can organic pumpkin purée 

1 tsp sea salt

1 1/2 cups gluten free flour Pamela’s baking mix (chef’s note: if you are not using Pamela’s flour please add 1 tsp of baking powder)  

4 packages qia gluten free oatmeal cinnamon pumpkin seed or the equivalent of 2 cups of gluten free oatmeal 

2 tbs sweetened naturally organic dried cherries 

2/3 cup 70% dark  chocolate chips 

METHOD

Preheat oven to 350.

In a large bowl combine eggs, vanilla extract, ghee, cinnamon and maple syrup.  Now add pumpkin purée, sea salt then add the gluten free flour and oatmeal. Combined with a fork then add the cherries and dark chocolate chips.  Using a large spoon, scoop cookie dough onto greased cookie sheets or parchment paper lined cookie sheets . Bake at 350 for approx. 20-25 minutes till golden brown.  Yields approx. 18 cookies.  Enjoy!

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link.  It makes a great holiday gift too!!!

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery

Happy Holidays from my kitchen to yours!

Oxoxoxo Chef Emery

Hi there! The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!

Seasonal Holiday Cranberry Sauce

SEASONAL HOLIDAY CRANBERRY SAUCE

We are all getting into the spirit of holidays and I really love this time of year.  It always has this cozy feeling and I get really excited about all the traditional holiday recipes.  I have to say cranberry sauce is one of my favorite additions to the thanksgiving table and the color alone of these gorgeous vibrant seasonal cranberries get me every time!  It is not limited to Thanksgiving either, be sure to use this at Christmas or with any holiday roast!  There is a reason too that cranberries are in season this time of year as the are packed with powerful antioxidants and rich in vitamin C making them a powerful immunity booster.  We sure could use all the help we can get during flu season with all the holiday hustle and bustle and I’m always amazed how nature supports us.

I absolutely love this recipe because the tartness of the cranberries is paired with a touch of citrus.   I also like to cut the sugar in half as I really don’t think cranberry sauce needs all that sugar and it allows the true flavor of the cranberries to reveal themselves while still not becoming to tart.  This recipe is super easy, delicious and quick and in my opinion and so much better than the cranberry sauce that comes in a can.  I also like to double the recipe and then tie the glass containers with a bow to give out as gifts or to bring to a party.

EQUIPMENT:

Medium saucepan

Measuring cups

Measuring spoons

Microplane or zester for grating

INGREDIENTS:

Zest of one organic lemon

Zest one organic orange 

Pinch of sea salt

1 tsp cinnamon

Grated fresh nutmeg, the equivalent of 1 tsp (optional)

1 1/2 cup organic sugar

1 1/2 cup water

1 package organic cranberries 

METHOD:

Put all of the above ingredients in a medium sauce pan. Bring to a boil then let reduce for 30 minutes till the liquid reduces to about half and sauce is nice and thick.  Let cool and then store in glass containers and place in your refrigerator.  Can be kept in an airtight glass container for up to 7-10 days in your fridge.

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link.  It makes a great holiday gift too!!!

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery !

Oxoxoxo Chef Emery

Hi there! The photos of this recipe and content above are copyright protected.

Please do not use my Continue reading

Local Chicken with Kalamata Olives, Roasted Red Peppers in a White Wine and Lemon Sauce

LOCAL CHICKEN WITH KALAMATA OLIVES, ROASTED RED PEPPERS IN A WHITE WINE & LEMON SAUCE 

This has grown into a favorite in our house and is now on regular rotation.  My kids absolutely flip over this especially over pasta with a touch of Parmesan.  This was a huge hit with my hubby too as he gave this a huge thumbs up.  I personally love it as it is super versatile as it can be served over pasta, over rice or on its own and can be adjusted to each person as you serve it.  It also can be adapted to be vegetarian by simply omitting the chicken and kept completely dairy free by omitting the butter and just adding an extra tablespoon of olive oil.  I will tell you the sauce alone is lick the pan worthy lol.  The most fabulous part is that this is a one pan dish that takes under 30 minutes to make which means little clean up. Yes!!  This is the most important part as we are all looking for yummy family dinners that don’t require a lot of time in the kitchen which means more time hopefully for gathering and connecting around the table.  I know personally as a busy momma of two beautiful babes, chef and business woman this is important.  My goal is to always help others find this.

EQUIPMENT:

Large Sauté Pan

Wooden Spoon

Measuring Cup

Measuring Spoons

INGREDIENTS:

1 tbs extra virgin olive oil (or 2tbs if you want it to be dairy free, simply omit the 1 tbs of butter)

1 tbs grass fed cultured butter

3 sprigs fresh thyme (1 tbs of dried thyme can be used is fresh is not available)  

3 cloves fresh garlic peeled and minced 

3 boneless skinless organic chicken breasts sliced 

3 tbs fresh parsley washed and minced 

Pinch of sea salt

Freshly ground black pepper

1 cup white wine

Juice of one lemon

1 cup roasted red peppers sliced (the red peppers from the jar in their juice)

1 cup kalamata olives

METHOD:

Take a large sauté pan and place the heat on your stove top to medium heat, then add butter and olive oil.  Once the butter begins to melt add fresh thyme.  Sauté for 1 minute to infuse the oil, then add garlic and continue to sauté for another 3 minutes.  Add sliced chicken, fresh parsley, sea salt and pepper.  Sauté 8 minutes till the chicken is mostly cooked then add white wine, lemon juice, sliced roasted red pepper and olives.  Bring the heat to high then once it begins to boil, immediately reduce to low and simmer for another 10 minutes till chicken is fully cooked and all the flavors come together.  This can be served on it’s own with a big salad or over pasta or rice with a sprinkle of Parmesan.

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link:

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery !

Oxoxoxo Chef Emery

Hi there! The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!

Gluten Free Vegan Dark Chocolate Energy Bliss Bars

GLUTEN FREE VEGAN DARK CHOCOLATE ENERGY BLISS BARS

There are a lot of energy bars, fitness bars, on the go bars, you name it there are lots of bars lol!  I personally like to make my own because I know what is going into them.  It also allows you to control the sugar, sodium levels and keep them simple without any added preservatives or extra ingredients we really don’t need as they aren’t great for our gut health either.

I think what I really love about these most though is how easy they are to do plus the versatility.  The nut butter can be switched to peanut butter, sunflower butter, almond butter just to name a few and they can be topped with goji berries, crushed nuts or whatever you fancy.  These are really nice as an afternoon pick me up with a big cup of tea or as a dessert.  You can also cut them into any size you like.  If you want, they can be cut into smaller individual bite size bars or a bit larger for more granola bar size.  You get to choose so that’s the fun part!  I hope you enjoy them as much as I do for sure.  I really love the extra crunch of the cacao nibs in these and they give you a little subtle energy boost too!  We could all use a little of that!

TOOLS:

Square baking pan 9 by 9

Parchment Paper

Measuring Spoons

Measuring Cups

Food Processor

Spatula

Double Boiler or Two Equal Sized Small Pots

Sharp Knife

INGREDIENTS:

Bottom Crust:

12 dates pitted deglet or medjool dates 

1/2 cup hot water for soaking dates 

2 cups gluten free oatmeal (I like Qia oatmeal)

Pinch of sea salt

2 tbs cacao nibs 

2 tbs flax seeds (optional)

1/2 cup cashew butter or nut butter of your choice 

1 tsp real vanilla extract 

3 tbs reserved date water

Second Layer:

2/3 cup cashew butter or nut butter of your choice 

2 tbs cacao nibs (optional) for added crunch

Top Layer for chocolate coating:

1 cup dark chocolate chips 

1 tbs coconut oil 

Pinch of sea salt (optional)

2 tbs cacao nibs (optional)

METHOD:

Take a small bowl and add pitted dates then add hot water.  Set aside and let soak for 10 minutes.  While the dates are soaking, take your food processor and add oatmeal, sea salt cocoa nibs, flax seeds, cashew butter and vanilla extract.  Now remove dates from the water, making sure to save the date water.  Add the softened pitted dates.  Pulse the food processor till the ingredients become a sticky dough then add the reserved date water and continue to pulse a little more till all the ingredients are fully combined and a nice dough has formed.  Take your baking pan and line with parchment paper, then use a spatula and add dough.  Use your spatula first, then your hands by pressing to evenly distribute the dough thoroughly though the pan making approximately a 1 inch bottom.

Once you have the bottom layer down, now use a spatula and smooth the second nut butter layer over the dough.  You can sprinkle as well with cacao nibs for extra crunch.  Then set aside briefly while you make the top chocolate layer.

Take a double boiler or two equal sized pots and place them inside of each other.  Fill the bottom pot with water then place the second pot on top.  Add the dark chocolate chips along with the coconut oil then place your heat on your stove top to medium.  Chocolate will begin to melt.  Once fully melted, use a spatula once again and pour over the nut butter layer.  Evenly smooth the chocolate over the top till fully covered.  Sprinkle with another layer of cacao nibs and a touch of sea salt to add extra flavor and crunch.  It is optional but makes this really special.  Then place in the freezer for at least one hour till the bars are firm and chocolate is solid.

Once firm, take a very sharp knife and cut into indivual bars.  These can be stored in an airtight glass container like a Pyrex in your refrigator for up to 7 days or some like to keep these in the freezer.  Yum!

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link:

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery !

Oxoxoxo Chef Emery

Hi there! The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!

Deconstructed Spring Roll Salad

Deconstructed Spring Roll Salad 

It has been so hot out there that the idea of even heating an oven seemed not only like a bad idea but not possible.  Up here in Maine we aren’t used to these warms temps but hey thank god for recipes like this!  Today was a typical crazy busy day between work, managing my children’s busy summer schedules, add the idea of cooking in this heat and I needed something quick, easy and delicious.  This magical deconstructed spring roll salad was born and viola, life was manageable again lol!

This was super easy to assemble, required zero effort from my oven (so all those who store their sweaters in their oven can put them back in there..you know who you are) and was so refreshing and delicious.  My kids really loved it to and I loved that there were leftovers that I could store in my favorite mason jar for my next days lunch.  Yes!  This would also make fabulous meal prep for your week as you could make multiple mason jars that you could grab on the go for lunches.  I also thought it looked so beautiful that it would be a fantastic show stopper for entertaining or for taking to your next BBQ or potluck.  Either way it is sure to please and I hope you enjoy it!

Serves 2-4

Equipment

Tea kettle for boiling water

One large bowl

One medium bowl

One small bowl

Fork or Whisk

Ingredients:

For Dressing:

1/2 cup rice vinegar

1/4 cup sesame oil

3 tbs fish sauce

Juice of one lime

2 tbs real maple syrup

Pinch of sea salt

Freshly ground black pepper

For Salad:

2 packages of bean thread noodles soaked in hot water for 5-6 minutes till tender

1/2 large napa cabbage washed and chopped

1 red pepper washed, cored and diced

1 1/2 cucumbers washed, peeled and sliced

1 avocado washed, pit and skin removed then sliced

1 bunch fresh cilantro washed, stems removed

3 carrots washed, peeled and sliced into matchsticks

1/2 cup cashews or peanuts crushed ( I personally love @grandyoats nuts) https://www.grandyoats.com

 

The Method

Take a small bowl and add rice vinegar, sesame oil, fish sauce, lime juice, maple syrup, sea salt and black pepper.  Whisk well and set aside briefly so flavors can come together.

Take your kettle and place your stove top to high heat till the water is hot but not boiling.  Take a medium size bowl and add bean thread noodles then pour the hot water over the noodles till just covered.  Let rest in the hot water for 5-8 minutes till the noodles become tender then strain immediately and set aside briefly.

Take your large bowl and add chopped Napa cabbage, then add red pepper, cucumbers, sliced avocado, fresh cilantro and carrots.  I like to lay the vegetables in bunches around the edge of the salad.  Then place the tender bean thread noodles in the center.  Now add crushed peanuts or cashews on top of the noodles.  Whisk the dressing one more time then pour over the whole salad.  Toss well.  Ideally let the salad marinate for 30 minutes so all the flavors can come together.  Serve immediately or store in individual mason jars which can be kept in the fridge for up to 3 days.

Enjoy!

Follow me on facebook at Chef Emery

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Instagram @Chef_Emery for daily recipes and cooking inspiration.  Have questions or have a favorite recipe? Tag me #chefemery

Looking for more great easy, quick, delicious recipes like this?  Purchase my latest cookbook “EmPowerful”

Link Below:

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_cc_1?s=aps&ie=UTF8&qid=1533423204&sr=1-1-catcorr&keywords=empowerful+cookbook

Please note: The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!❤️

Gluten Free Blueberry Cornmeal Oatmeal Crunch Muffins

Gluten Free Blueberry Cornmeal Oatmeal Crunch Muffins 

Up here in Maine, we wait all year for the bounty of local maine blueberry season.  We literally freeze them by the boat loads to stock up for winter so we can enjoy these delicious berries all season long.  If your not familiar with these special berries, they are incredibly small and delicate yet so sweet and flavorful.  My daughter especially likes to eat them in the morning on their own.  I personally love them in smoothies, tarts, breads, salads and you guessed it muffins!

This muffin recipe is so quick, easy and will not disappoint!  The sunflower seeds add this extra fabulous crunch and they are bursting with blueberry flavor.  I particularly love them as a snack on the go or for breakfast and they are next level toasted in your toaster oven with a touch of cultured grass fed butter https://www.organicvalley.coop

or smear of almond or cashew butter https://onceagainnutbutter.com

Serves 4-6 ( Makes 1 dozen muffins)

Equipment:

A One Dozen Muffin Tin

Two Large Mixing Bowl

One Small Mixing Bowl

Measuring Cups

Measuring Spoons

A Wooden Spoon or Fork for Mixing

The Method:

3 eggs

3 tbs extra virgin olive oil

Pinch of sea salt

1 tsp vanilla extract @simpleorganicfoods

3 tbs unsweetened coconut yogurt @so_delicious http://sodeliciousdairyfree.com

1/2 cup real maple syrup

2 cups gluten free oats (I love qia by @naturespathorganic ) https://www.naturespath.com/en-us/

1 tsp Ceylon cinnamon

1 tsp baking powder

1 cup cornmeal #nongmo

2 cups wild Maine blueberries

1/2 cup raw shelled sunflower seeds (optional)

1 tbs coconut oil for greasing muffin tin

Take a large bowl and add eggs, olive oil, sea salt, vanilla extract, coconut yogurt, and maple syrup. Whisk well then set aside briefly. Take a small bowl and add oatmeal, cinnamon, baking powder, cornmeal and toss well with a fork then add to wet mixture combining well.  Now add blueberries and sunflower seeds (if using). Grease a one dozen muffin tin and add batter. Bake at 350 for 35-40 minutes till golden brown. Remove and cool. Serve with cultured butter, nut butter or simply on its own.  I love to cut one in half and reheat in my toaster oven for a grilled effect!

Tag your recipes #chefemery and for more great recipes like this, order my new cookbook “Empowerful” available now at Amazon and Amazon books.

Order here:

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_cc_1?s=aps&ie=UTF8&qid=1533423204&sr=1-1-catcorr&keywords=empowerful+cookbook

Enjoy from my kitchen to yours!!  Please follow me on instagram at chef_emery and if you loved this recipe please share it on facebook and instagram.

oxoxo

Chef Emery