Red Wine Roast Chicken with Grapes and Herbs

This Red Wine Roast Chicken with Grapes and Herbs is simple to make yet full of flavor. It’s the perfect entrée for your holiday gatherings and showcases some of the season’s best ingredients.

This Red Wine Roast Chicken with Grapes and Herbs is an easy, showstopper entree for fall dinners or holiday entertaining.
Silas Fallstich
www.fullframefotos.us

With all of the craziness of the holidays, it’s often easier to get caught up in the hustle and bustle of things than it is to slow down and take time for what this time of year is really about – spending quality time with family and friends. In this season of life where I feel like there are never enough hours in the day, I find myself craving these types of moments more than ever. That’s why, when some of my favorite ladies in the food, wine and entertaining industries decided to get together for a Fall Harvest Feast, I quickly agreed to participate – and brought this Red Wine Roast Chicken with Grapes and Herbs as the dinner’s centerpiece. It was almost like Friendsgiving came early and I’m so excited to share all of the details (including this roast chicken recipe!) with you today.

I’m going to make a general assumption here, and that assumption is that many of you feel intimidated about roasting large cuts of meat or whole birds. Am I right? I mean, I was once in the same boat. But I’m a firm believer that practice makes perfect and, let me tell you, I have practiced and practiced roasting chicken and – no brag – have pretty much perfected a super simple recipe for you.

This Red Wine Roast Chicken with Grapes and Herbs is an easy, showstopper entree for fall dinners or holiday entertaining.
Silas Fallstich
www.fullframefotos.us

You may remember that a while back I posted a similar recipe – this Champagne Roast Chicken with Grapes and Shallots – as a great show-stopper for any dinner party (or weeknight meal, for that matter.) Well, this is ALMOST the same recipe, but with a few autumn-inspired tweaks that make it perfect for any gathering you may be hosting in the next couple of months.

And yes, it is so easy. Aside from spending maybe 10 minutes prepping the bird and one flip about 15 minutes into roasting, it’s basically a “set it and forget it” recipe, so you can spend that quality time with all of your loved ones. It also looks quite stunning in its finished form, so if you’re looking for a dinner dish that will add that festive feel to your table, this Red Wine Roast Chicken is it!

But enough about my chicken, I want to tell you a little bit about the dinner itself! First off, the location and one other very important component of any harvest dinner – the wine! We were lucky enough to go back to the beautiful Folded Hills, a winery and farmstead about 30 minutes up the coast from Santa Barbara. If you want to learn more about them, I wrote an entire post about it here. Long story short, if you’re looking for friendly faces, delicious wines, the best chocolate chip cookies and cute little farm critters, be sure to plan a stop here the next time you’re cruising the 101.

This Red Wine Roast Chicken with Grapes and Herbs is an easy, showstopper entree for fall dinners or holiday entertaining.
Silas Fallstich
www.fullframefotos.us

And then, of course, I can’t leave out all of the other wonderful ladies who contributed their talents to this gorgeous feast. The table was set and styled by the lovely Viktoriya of Fold Santa Barbara, who makes beautiful linens both for retail and special events.

This Red Wine Roast Chicken with Grapes and Herbs is an easy, showstopper entree for fall dinners or holiday entertaining.
Silas Fallstich
www.fullframefotos.us

My girl Becky from Baking the Goods contributed a Fall Harvest Grazing Board and the tastiest Spiced Up Grape Apple Pie. Be sure to check out her blog for some of the best baking recipes around!

Spiced Up Apple Grape Pie from BakingtheGoods.com is the perfect holiday dessert!
Silas Fallstich
www.fullframefotos.us

Denisse (aka Le Petit Chef Santa Barbara) added a stunning Root Vegetable Gratin that was absolutely devoured. And can you believe blogging isn’t even her full-time gig? When she’s not blogging (or slinging donuts with her husband), Denisse is a private chef in and around SB. Did I mention she’s also extremely well-versed in vegan and other special diet cooking?

This Root Vegetable Gratin from LePetitChefSantaBarbara.com is the perfect autumn side dish for fall entertaining.
Silas Fallstich
www.fullframefotos.us

Wine pairings and a mouth-watering Roasted Squash Salad with Warm Cider Vinaigrette were provided by my dear friend Hana-Lee of Wander and Wine. If you’re looking for all things wine- and travel-related, you definitely don’t want to miss out on her blog.

This Acorn Squash Salad with Warm Apple Cider Vinaigrette is another perfect side dish for fall entertaining.
Silas Fallstich
www.fullframefotos.us

Finally, I can’t leave out our very talented photographer, Silas Fallstich (aka Full Frame Fotos). If you live in Santa Barbara (or anywhere nearby), chances are you’ve seen Silas’ work. It’s featured in many of our local publications on a regular basis and we were so grateful to have such talent capturing our lovely day. We have him to thank for all of these gorgeous photos!

This Red Wine Roast Chicken with Grapes and Herbs is an easy, showstopper entree for fall dinners or holiday entertaining.
Silas Fallstich
www.fullframefotos.us

Sure, we call this “work” – and it is – but it’s days like these that make all of those hours in the kitchen, behind the camera, typing on the computer and with our arms elbow-deep in dirty dishwater completely worth it. If there’s one thing I’ve taken away from this line of work, it’s that every blogger, entrepreneur or creative truly wants to help and support one another. Forget competition, we’re all in this together. And as we inch closer and closer to the ultimate day of gratitude, I have to say I’m so thankful for each and every one of these folks I’ve met along the way and the support structure we’ve built around one another.

A lovely Harvest Dinner at Folded Hills Winery and Farmstead in Santa Barbara, CA.
Silas Fallstich
www.fullframefotos.us

Here’s to a season of gratitude, thoughtfulness, positivity and support!

Red Wine Roast Chicken with Grapes and Herbs
Prep Time
10 mins
Cook Time
1 hr 30 mins
Resting Time
10 mins
Total Time
1 hr 40 mins
 

This Red Wine Roast Chicken with Grapes and Herbs is simple to make yet full of flavor. It’s the perfect entrée for your holiday gatherings and showcases some of the season’s best ingredients.

Course: Main Course
Keyword: chicken, entertaining, entree, main course, protein
Servings: 6 people
Calories: 287 kcal
Author: CaliGirl Cooking
Ingredients
  • 1 approximately 5-pound whole chicken
  • 1 cup red wine
  • Salt and pepper
  • 2 sprigs each fresh rosemary, sage and thyme, plus additional for garnish
  • 1 pound seedless red grapes
  • 2 large shallots, peeled and quartered
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.

  2. Remove innards from chicken and rinse with cold water. Let drain in a large colander for 2 minutes.

  3. Pat chicken dry and place in roasting pan, breast side down. Pour red wine all over and inside the chicken. Season with salt and pepper.

  4. Stuff the fresh herbs inside the chicken. 

  5. Place chicken in oven and turn down heat to 350 degrees Fahrenheit. Roast, uncovered, for 15 minutes.

  6. Remove chicken from oven and, using tongs or wooden spoons, flip chicken over so that the breast side is now facing up.

  7. Return to oven and continue cooking until a meat thermometer inserted into the thigh reads 160 degrees Fahrenheit. Start checking the temperature after about an hour and a half. For the last 10-15 minutes of cooking, add shallots and grapes to bottom of roasting pan.

  8. Once meat thermometer reads 160 degrees Fahrenheit, remove from oven. Transfer grapes and shallots to a serving platter first, and then transfer chicken so it sits in the middle of the grapes and shallots. Garnish with additional fresh herbs. Use a carving fork and knife to serve.

Protein-Packed Healthy Chicken Waldorf Salad

I’m letting my pregnancy cravings guide the way…

A big dish of Protein-Packed Healthy Chicken Waldorf Salad is the perfect no-cook dish to serve in the summer heat.

I hope you don’t mind. Out of the many things this pregnancy has been good for, cravings for old, almost forgotten recipes has been one of my favorites. This Protein-Packed Healthy Chicken Waldorf Salad is one such out-of-rotation recipe that I’m so glad I remembered I had in my back pocket.

Being the balanced foodie that I am, when I first found out I was pregnant, I wanted to be sure to keep my diet as in-check as possible (keeping the pregnancy weight gain in between a healthy 25-35 pounds) while still allowing myself to succumb to the nearly inevitable cravings whenever they hit. One of the best tips I received from my doctor was to be sure to get some sort of protein in with every little meal or snack I ate.

I’ve tried really hard to achieve this but, especially working from home, it’s pretty easy to run out of “healthy” protein-packed snacks over the course of a day. With cold cuts out of the question (in less I feel like microwaving them to make them “safe” and subsequently being forced to eat warm lunch meat if I need a snack ASAP), I found myself turning to cheese and peanut butter as my main sources of protein during the day.

After even getting sick of these things at times (which is quite the feat for a peanut butter and cheese lover like me!) I started racking my brain for other quick-and-easy protein-filled snacks that I could just grab out of the refrigerator at a moment’s notice. It was then that I remembered this Protein-Packed Healthy Chicken Waldorf Salad that I made ALL the time when I first moved back from Hawaii, and I knew it was just the thing I was looking for.

Protein-Packed Healthy Chicken Waldorf Salad is the perfect quick-and-healthy lunch for any day of the week.

If you’ve been following along with the blog for a while (or if you’ve just happened to view my most popular post on Pinterest for Spicy Poke Bowls), then you’ll know that I used to live in Hawaii. What you may not know is that, while I lived there, I actually worked as a Line Cook/Pastry Assistant in a cute little French bistro for a period of a few months. While working there, one of my primary jobs was to come up with snacks/dishes/baked goods that did not require any cooking that they could serve out of their deli case in the “grab-and-go” section.

You can probably guess where this is going. One of my go-to recipes for this deli case was a Chicken Waldorf Salad (which was a huge hit, I might add) and I made it more times than you can count on both hands in the few months I worked there. So much that the recipe became pretty second nature to me!

When I returned home, and was back to cooking for just myself and my loved ones, I did what I love to do with typically Mayonnaise-laden dishes like the Chicken Waldorf Salad, and made a “healthified” version that I could enjoy whenever I wanted, without the guilt.

Protein-Packed Healthy Chicken Waldorf Salad can be slathered on bread for a nutritious, filling lunch!

Just like my favorite Crunchy Pea Salad with Prosciutto, the secret to lightening this Protein-Packed Healthy Chicken Waldorf Salad up is subbing out the mayo for Greek yogurt. Sometimes (as with the Pea Salad) I like to keep in just a little bit of mayo for the creamy, savory flavor, but since most Chicken Waldorf Salad recipes call for lemon juice anyhow, I felt like the mayonnaise really wasn’t needed at all. And I was right! Adding the Greek yogurt also means that this salad is even MORE loaded with healthy protein, which is just what this hungry preggo mama needs.

Plus, the requisite chicken, walnuts, celery, apples and grapes are all full of healthy nutrients that are great for anyone, not just those of us who are expecting.

A bowl of Protein-Packed Healthy Chicken Waldorf Salad, ready to be devoured at a moment's notice.

Aside from the dressing substitute, the only other little touch that really makes this Protein-Packed Healthy Chicken Waldorf Salad stand out from the rest is a pinch of ground cinnamon and nutmeg. Don’t skip this! The spices round out the dish so nicely, it’s really a wonder why more people haven’t discovered it already.

Finally (says she sitting in her kitchen with her air conditioner blasting), as long as you have some cooked chicken breasts on hand (a must for any meal-prep situation) this is another no-cook recipe that will keep you away from the stove and enjoying the outdoors as much as possible in this sweltering summer heat.

A big dish of Protein-Packed Healthy Chicken Waldorf Salad is the perfect no-cook addition to any barbecue or picnic!

Let’s take this week by the horns with some Protein-Packed Healthy Chicken Waldorf Salad in hand!

3 from 1 vote
A big dish of Protein-Packed Healthy Chicken Waldorf Salad is the perfect no-cook dish to serve in the summer heat.
Protein-Packed Healthy Chicken Waldorf Salad
Prep Time
10 mins
Total Time
10 mins
 

A typically mayonnaise-laden dish gets a healthy makeover with the substitution of Greek yogurt and delicious cinnamon and nutmeg. The perfect no-cook meal!

Course: Main Course, Salad, Snack
Servings: 5 servings
Author: CaliGirl Cooking
Ingredients
  • 15 ounces cooked chicken breast, diced (about 2-3 breasts)
  • 3/4 cup halved red grapes
  • 2/3 cup walnut pieces, toasted
  • 2 stalks celery, diced
  • 1 Granny Smith apple, diced
  • 1/4 teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • 1 cup nonfat plain Greek yogurt
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Instructions
  1. Add all ingredients to a large mixing bowl and stir to combine. 

  2. Serve alone, with crackers, chips or spread onto sliced bread as a sandwich!

Protein-Packed Healthy Chicken Waldorf Salad | CaliGirlCooking.com

Maca Chia Cocoa Protein Pancakes

Indulgent AND healthy???

Maca Chia Cocoa Protein Pancakes | CaliGirlCooking.com

That’s my kind of breakfast! And after such an action- (and food-) packed day like yesterday, these Maca Chia Cocoa Protein Pancakes are exactly what we need to get us going on an even tougher Monday morning than usual. You feel me?

We had a great time watching the Super Bowl yesterday, but as we weren’t really cheering for either of the teams, let’s be honest, we really just showed up for the food.  The rest of the weekend was spent enjoying a little break in the rain and getting outside for some beach volleyball, and a fun photo shoot with one of my new clients that I’m doing some social media work for.

We also spent some time recovering from partying all last week at the Santa Barbara International Film Festival, which is a huge annual event for us thanks to the hubs’ hookup with VIP tickets. Highlights included seeing the world premiere of the film “Charged” (which is amazing, BTW, so inspiring – stay tuned for more on that one) and rubbing elbows with Denzel Washington who was given the Maltin Modern Master Award for his lifetime of achievements both on the stage and in front of the camera. We always have such a blast every year and, although it goes by way too fast, we always find ourselves ready for a good deal of extra shut-eye when all is said and done.

Maca Chia Cocoa Protein Pancakes | CaliGirlCooking.com

All the more reason for these Maca Chia Cocoa Protein Pancakes to come into our lives! I realize I have not yet posted a pancake recipe here on the blog, although if you’ve checked out my eBook, you’ll know that I have a couple of tasty recipes for more standard, “go-to” pancakes. I also realize that we are now officially into the second month of the year, which means most folks are still TRYING to hold onto their New Year’s resolutions but are finding their strength is waning. I mean, how can it not be with all of these Valentine’s ads and displays floating around?

Well, I have good news for you folks! These Maca Chia Cocoa Protein Pancakes are chock full of superfoods, yet can still easily pass as dessert (or just a not-so-savory breakfast if that’s more your jam.) You know I’m all about that balance, and this recipe is practically the epitome of what I preach.

Oh, and did I mention they’re also gluten-free? I don’t purposely try to avoid gluten in my recipes (sorry for all of my gluten-intolerants out there,) but just as some of my recipes accidentally turn out vegan, some also just HAPPEN to turn out gluten-free. Just be sure to use gluten-free oats in the batter and you’ll be golden!

Maca Chia Cocoa Protein Pancakes | CaliGirlCooking.com

Just like the aforementioned oats, most of the ingredients for these Maca Chia Cocoa Protein Pancakes are something you’ll likely have in your pantry already if you’re in any way tuned into the health and fitness world (or just like a damn good smoothie in the morning.) And if you don’t have these ingredients on hand already, have no fear, because our trusty old Amazon is pulling through for you once again. I even did all of the hard work for you:

MACA POWDER
PROTEIN POWDER
CHIA SEEDS

Alright kids, no more excuses. Let’s bust out our fancy blender and get to it. That’s right, I said blender. Because that’s the only thing you’ll need to whip up this recipe, aside from your nonstick skillet or griddle, of course.

Maca Chia Cocoa Protein Pancakes | CaliGirlCooking.com

Seriously, the process of this pancake batter could not be any easier. Just throw all of the ingredients in the blender, give it a good whir, and you’re ready to pour said batter into your piping hot cooking vessel. Sound easy enough?

Now, we all know that a Maca Chia Cocoa Protein Pancake’s story can’t stop once it comes off the griddle, because isn’t a pancake breakfast all about the toppings? Yesssirreee. I opted for sliced banana, cacao nibs and high-grade maple syrup for mine, but feel free to use whatever you want! Whipped cream, butter, peanut butter and strawberries are just a few more things that come to mind.

Maca Chia Cocoa Protein Pancakes | CaliGirlCooking.com

So there you have it folks! The secret to a healthy, balanced breakfast that still tastes like dessert. Now can we agree that this Monday isn’t going to be all that bad?

Maca Chia Cocoa Protein Pancakes

These chocolate pancakes are full of healthy superfoods, yet still taste incredibly indulgent. The perfect breakfast for any day of the week!

Course: Breakfast
Servings: 9 mini pancakes
Author: CaliGirl Cooking
Ingredients
  • 1 cup oats
  • 2 eggs
  • 2 egg whites
  • 1 banana
  • 2 scoops protein powder (vanilla or chocolate flavor will work)
  • 2 tablespoons chia seeds
  • 2 teaspoons baking powder
  • 2 teaspoons cocoa powder
  • 2 teaspoons maca powder
  • 1/2 cup unsweetened vanilla almond milk
Instructions
  1. Begin heating a nonstick skillet or griddle over medium-high heat. 

  2. Combine all ingredients in a high-powered blender.

  3. Using a quarter cup measure, scoop pancake batter onto heated pan. Cook for 2-3 minutes on each side, or until it gets a nice golden color. 

  4. Remove from pan to a heated plate and continue cooking the rest of the batter.

  5. Top with whatever you prefer! Some ideas are: sliced bananas, sliced strawberries, maple syrup, peanut butter, cacao nibs, shredded coconut and whipped cream. 

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

Maca Chia Cocoa Protein Pancakes | CaliGirlCooking.com

Grilled Swordfish with Furikake Butter

Because sometimes simpler is better.

Grilled Swordfish with Furikake Butter | CaliGirlCooking.com

We’re at that time of year when we’re still recovering from the craziness of the holidays, and if you’re anything like me, you’re craving those simple, easy meals that come together in a flash while still delivering loads of delicious flavor. This Grilled Swordfish with Furikake Butter is one such meal, and I can guarantee that it will change your life.

But seriously, once you go down the path of compound butters (i.e. mixing spices, herbs and other flavorings into your favorite high-quality butter), you’ll never turn back. The hardest part is remembering to put some butter out ahead of time to let it come to room temperature for easy mixing. Thinking up all of the delicious ways you can use said compound butter? I don’t think that’s going to be a problem for you.

I was first introduced to compound butters when I worked a short stint in a French bistro in Honolulu, and all I can say is it was a life-changing experience. Compound butters basically cut your prep time in half, seeing as the herbs and other flavorings are already mixed into the butter you’d use in the recipe anyhow.

Grilled Swordfish with Furikake Butter | CaliGirlCooking.com

They are THE perfect answer to any sort of grilled, roasted or pan-fried meat or seafood. Just plop a pat on top of your already cooked protein, dish it up with a vibrant veggie side dish, and a simple, balanced dinner is ready for your kitchen table.

Speaking of vibrant veggie side dishes, can we talk a bit about these Haricots Verts and Snow Peas with Hazelnut and Orange that I whipped up to serve with my oh-so-delicious Grilled Swordfish with Furikake Butter?

Grilled Swordfish with Furikake Butter | CaliGirlCooking.com

One of my favorite gifts I received this Christmas was Ottolenghi: The Cookbook. I have been dying to get my hands on said cookbook for oh, at least six months now, and my little sis pulled through. Although I’ve never had the privilege of eating at any of his restaurants, everything I’ve read about him, and all of the recipes I’ve seen that are created by him, have been right up my alley. Mostly vegetable- and herb-based, but with no strict dietary callouts. Yes, you will find gluten in his recipes and yes, there are still meats and cheeses making appearances, but veggies are the star of the show. The perfect “balance” if you ask me!

So, after Christmas the hubs had to come back to Santa Barbara for work, but I stayed up north since we had a wedding (and Tahoe trip!) over New Year’s weekend. I made the horrible mistake of sending my new cookbook home with him, and consequently spent many laid-back afternoons and evenings wishing I had it to pore through and even make a recipe or two from.

Needless to say, as soon as I got back home I excitedly started flipping through all of the recipes and marking which ones I wanted to try (um, basically all of them!) When I saw that this Grilled Swordfish with Furikake Butter was scheduled on my editorial calendar for this week, I couldn’t wait to make these Haricots Verts and Snow Peas to go with it!

Grilled Swordfish with Furikake Butter | CaliGirlCooking.com

If you want to make delicious vegetable-filled dishes (or super tasty baked goods, for that matter), I HIGHLY recommend that you invest in Ottolenghi: The Cookbook. And if you already have it, do you have any favorite recipes you’ve made from it?

Anywho, back to this Grilled Swordfish with Furikake Butter. As I mentioned, it is so easy, with minimal mess and cleanup, and requires very few ingredients. It also comes together in less than 20 minutes, plus just a little bit of time for the butter to reset in the refrigerator.

I got the idea for furikake compound butter when my dad and I were in Honolulu this past fall, as furikake is a pretty popular condiment over there and we were enjoying it in EVERYTHING.  If you’re not familiar with it, it’s basically a Japanese seasoning blend made up of seaweed, sesame seeds, dried fish and other things. It’s amazing, and surprisingly not too hard to find here on the mainland. Any grocery store with a big Asian section should have it, but you can also order it on Amazon.

As I mentioned, the hardest part about this recipe is planning it far enough in advance to take out some of your favorite high-quality butter (I prefer Kerrygold) and let it come to room temperature so you can easily mix in the furikake. I used my mini food processor to mix everything together, but you could also do it by hand or use a pastry blender.

Once you have the furikake mixed evenly throughout the butter, you’ll want to roll it up into a log using saran wrap (also known as “au torchon” in culinary speak) and place it in the refrigerator to re-harden so you can cut it into pats for on top of your swordfish.

Grilled Swordfish with Furikake Butter | CaliGirlCooking.com

While your butter is in the refrigerator, you can grill up the swordfish. We’re keeping the seasoning simple for this one, since most of the flavor is going to come from the furikake butter. A little spray (or brush) of oil to keep the fish from sticking, salt, pepper and a squeeze of lemon juice and you’re good to go. Grilled only takes 4-8 minutes per side (depending on the thickness of your swordfish filets) and then you’re ready to rock and roll!

Grilled Swordfish with Furikake Butter | CaliGirlCooking.com

If you’re not a fan of swordfish, you could easily substitute another type of fish or even steak or chicken. Either way, the dish is going to be delicious. Now what are you waiting for? Time to get some fish on the grill for dinner tonight!

Grilled Swordfish with Furikake Butter | CaliGirlCooking.com

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

Grilled Swordfish with Furikake Butter
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

A simple, protein-filled recipe - grilled swordfish is topped with a delicious compound butter laced with furikake, the classic Japanese seasoning.

Course: Main Course
Servings: 2 servings
Author: CaliGirl Cooking
Ingredients
  • 8 tablespoons high-quality butter, at room temperature (I prefer Kerrygold)
  • 1 1/2 tablespoons furikake
  • 2 swordfish filets (about 3/4 - 1 pound total)
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Instructions
  1. Combine butter and furikake in a small food processor or mixing bowl. Mix until furikake is evenly incorporated into the butter. Using a spatula, scoop the butter onto a piece of saran wrap in the shape of a log. Using the saran wrap as a guide, roll the butter into a log shape. Place in refrigerator for at least 15-20 minutes to reharden.

  2. In the meantime, prepare your swordfish. First, turn your gas grill on medium to heat up. Next, prep the swordfish by first spraying or brushing with olive oil, then squeezing on lemon juice and finally seasoning with salt and pepper. 

  3. Place swordfish on the grill and cook on one side for 4-8 minutes, depending on the thickness of your filets. Flip over and cook for another 4-8 minutes, or until swordfish looks cooked through and is no longer incredibly tender to the touch. 

  4. Remove swordfish from grill and plate up immediately. Remove furikake butter from the refrigerator and cut two pats (about 1/8 of an inch thick each) per swordfish filet. Place on top of swordfish and serve immediately with whatever veggie side you desire!

Recipe Notes

You will have plenty of furikake butter left over for anything you want to use it on. The possibilities are endless: on top of other proteins, grilled vegetables, or even to season popcorn!

Grilled Swordfish with Furikake Butter | CaliGirlCooking.com

 

Dinner is served.

Butternut Squash, Bacon and Goat Cheese Spanish Tortilla

Because it was just too good not to share.

Butternut Squash, Bacon and Goat Cheese Spanish Tortilla | CaliGirlCooking.com

This Butternut Squash, Bacon and Goat Cheese Spanish Tortilla has been on repeat in our house lately and, since I’ve made it so many times that I practically know the recipe like the back of my hand, I figured it deserved a solid mention.

As you may or may not know, I also have a culinary consulting business in addition to this here blog, Celebrations by CaliGirl Cooking. One of my clients from the very beginning has been the hotel I used to work at, and I bring baked goods and other treats in for them for various meetings, birthday parties, etc.

Right before Thanksgiving, I brought in this Butternut Squash, Bacon and Goat Cheese Spanish Tortilla for one of their meetings. Later that day, my phone was blowing up with text messages from my old coworkers saying how much they loved it. So I decided I had to make it again! (And again, and again.)

Butternut Squash, Bacon and Goat Cheese Spanish Tortilla | CaliGirlCooking.com

This recipe is a riff off of my Smoked Salmon and Fresh Herb Spanish Tortilla that I made a while back, but this time utilizing some of the best fall produce. Spanish tortillas traditionally use potatoes as their starchy base, but since I had an abundance of squash hanging around, I decided I’d give sliced butternut squash a shot. I’m so glad I did! It cooked up just beautifully, and feels even a little bit lighter than the starchier potatoes would.

We all know that goat cheese is a natural pairing for butternut squash, and for the fresh herbs I reached for fresh sage (the “it” herb of the season) plus a little bit of fresh thyme. For protein, I decided the salty crunch of applewood smoked bacon would be the perfect contrast to the sweet butternut squash and rich, tangy goat cheese.

I LOVE Spanish tortillas because they hold together just as well as any quiche would, yet you don’t have to worry about the hassle of making a crust (or the extra calories!) With a good nonstick pan, this tortilla will slide out easily onto a serving platter to be easily dished up for any weekend breakfast (or dinner, for that matter.)

Butternut Squash, Bacon and Goat Cheese Spanish Tortilla | CaliGirlCooking.com

Butternut Squash, Bacon and Goat Cheese Spanish Tortilla | CaliGirlCooking.com

I also love that this recipe comes together fairly quickly (you can even prep the squash, onions and bacon the night before,) and it holds up incredibly well. I made this a day before we left for our parents’ houses over Thanksgiving, and it was the perfect, easy breakfast to reheat the morning of Turkey Day so we didn’t have to worry about slaving over anything but the big bird we’d be enjoying later that evening. Yes, this Butternut Squash, Bacon and Goat Cheese Spanish Tortilla was a huge hit with everyone, and I’m sure it will be with you and yours as soon as you make it!

Now that the holidays are fully upon us, I know that you’ll have plenty of opportunities to whip up one (or many) of these in the month to come. With a little bit of prep the night before, you can have a hot, well-balanced breakfast on the table for your houseguests in less than 30 minutes, leaving you more time for coffee and meaningful conversation. Because isn’t that the most important part of the this time of year?

Butternut Squash, Bacon and Goat Cheese Spanish Tortilla | CaliGirlCooking.com

Butternut Squash, Bacon and Goat Cheese Spanish Tortilla
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

A classic Spanish tortilla with a fall twist, featuring butternut squash instead of potatoes, creamy goat cheese, fresh sage and crispy bacon.

Course: Breakfast
Servings: 6 servings
Author: CaliGirl Cooking
Ingredients
  • 2 tablespoons butter
  • 1/2 of a medium butternut squash, peeled, seeded and thinly sliced
  • 1 medium yellow onion, halved and thinly sliced
  • 1/2 teaspoon ground nutmeg
  • 8 ounces creamy goat cheese
  • 4 ounces cooked bacon, chopped
  • 4 eggs
  • 1/3 cup chopped fresh sage and thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Maldon sea salt, for finishing
Instructions
  1. Melt butter in a large nonstick skillet over medium heat. Add butternut squash and onion and let cook, stirring occasionally, until onions begin to turn golden and squash has softened to fork tender. 

  2. While squash and onions are cooking, combine all other ingredients (except Maldon sea salt) in a large mixing bowl. Once squash and onions are cooked, add them to the mixing bowl, tossing to coat.

  3. Transfer contents back to the large nonstick saute pan and place back on medium heat. Let cook, without stirring, until mixture begins to set, and doesn’t jiggle too much when you shake the pan. 

  4. Turn broiler on high and place nonstick pan in oven. Broil on high for 5-7 minutes, or until the top of the tortilla becomes fully set and golden-brown. Remove from oven (be sure to use a potholder) and sprinkle with Maldon sea salt. Serve warm.

Butternut Squash, Bacon and Goat Cheese Spanish Tortilla | CaliGirlCooking.com

 

The new definition of golden-delicious!