• Sheet Pan Mac and Cheese

    The creaminess of the mac and cheese coupled with the crispy breadcrumb topping is so delicious!

    Recipe adapted from Damn Delicious

    Ingredients:

    • 1 lb. large elbow macaroni
    • 4 TBSP unsalted butter
    • 2 cloves garlic, minced
    • 1 medium shallot, minced
    • 1/4 c. all-purpose flour
    • 1 tsp. smoked paprika
    • 2 c. whole milk
    • 1 c. heavy cream
    • 2 tsp. Dijon mustard
    • Kosher salt and freshly ground black pepper, to taste
    • 16 oz. extra-sharp cheddar cheese, grated
    • 1/2 c. freshly grated Parmesan
    • 1 c. Italian Panko breadcrumbs

    Directions:

    1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
    2. Preheat oven to broil on high. Arrange an oven rack 6-inches from the broiler. Lightly oil an 18 x 13-inch sheet pan or coat with nonstick spray.
    3. Melt butter in a large skillet over medium high heat. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes.
    4. Whisk in flour and smoked paprika until lightly browned, about 1 minute. Gradually whisk in milk, heavy cream and Dijon until slightly thickened, about 3-4 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
    5. Remove from heat. Stir in 2 1/2 cups cheddar cheese, Parmesan and pasta until well combined; season with salt and pepper, to taste.
    6. In a small bowl, combine Panko and remaining cheddar cheese.
    7. Spread pasta mixture into the prepared sheet pan; sprinkle with Panko mixture.
    8. Place into oven and broil, rotating the sheet pan a few times, until golden brown and crispy, about 5-6 minutes.
    9. Serve immediately.

    Sheet Pan Mac and Cheese:

  • Tomato Soup (Tortellini)

    Turn basic canned tomato soup into delicious tomato soup. Add tortellini if you want or leave that out. Tastes great with grilled cheese.

    Ingredients:

    • 21 oz. condensed tomato soup (I use 1 large family size can)
    • 1-2 c. water
    • 1 c. milk or half and half
    • 1 tsp. Italian seasoning
    • 1/2 tsp. garlic powder
    • 9-16 oz. package cheese tortellini (optional)
    • Salt and pepper to taste
    • Parmesan cheese and basil (optional)

    Directions:

    1. In large pot, warm the tomato soup, water and milk or half and half over medium-heat. Add in all of the seasonings and simmer on low for 10 minutes.
    2. Then add in tortellini and simmer another 10 minutes, or until cooked and tender.
    3. Ladle the soup into bowls and add parmesan cheese and basil if desired. Enjoy while warm!

    Tomato Soup (Tortellini):

  • Gogi Bowls

    Vegetarian Korean salad that will make your taste buds explode!

    Note: if you can’t find the gochujang paste at your local Asian market, you can substitute Sriracha in lieu of the Spicy Gochujang Sauce.

    Salad Ingredients:

    Cucumber and Carrot Salad:

    • 1/4 c. rice vinegar
    • 3 TBSP honey
    • 1/4 tsp. crushed red pepper
    • 1 tsp. sesame seeds
    • 1 c. thinly sliced cucumbers
    • 1 c. shredded carrots

    Spicy Gochujang Sauce:

    • 3 TBSP soy sauce
    • 1 TBSP sesame oil
    • 1 tsp. rice vinegar
    • 4 TBSP gochujang paste
    • 2 TBSP brown sugar
    • 1 clove garlic, minced
    • 1 green onion, chopped (optional)
    • 2 tsp. sesame seeds (optional)

    Directions:

    1. Cook brown rice according to package.
    2. Prepare the Crispy Baked Tofu and then toss with Korean Marinade and Sauce.
    3. Cucumber and Carrot Salad: Combine all cucumber and carrot salad ingredients in a bowl and toss to combine. Chill until ready to use.
    4. Spicy Gochujang Sauce: Combine all Spicy Gochujang Sauce ingredients in a bowl.
    5. Fry eggs.
    6. In individual salad bowls: add mixed greens; then add a scoop of brown rice on the side of the greens; then add a scoop of the Cucumber and Carrot Salad onto the greens; then add the Crispy Baked Tofu; then drizzle salad and rice with some of the Cucumber and Carrot Salad sauce and some of the Korean Marinade Sauce; then top the dish with fried egg(s); and then drizzle the Spicy Gochujang Sauce on top.

    Gogi Bowls:

  • Sweet Fire Tofu

    Adapted from Domestic Super Hero.

    Ingredients:

    • 2 blocks of tofu to make Crispy Baked Tofu
    • 1 large red pepper, cut into large bite sizes
    • 1 large yellow or orange pepper, cut into large bite sizes
    • 1 onion, cut into large bite sizes
    • 16 oz. can pineapple chunks, reserve juice
    • 3 green onions, chopped
    • Rice

    Sauce Ingredients:

    • 2 garlic cloves, minced
    • 1-2 tsp. crushed red pepper
    • 1/2 c. sugar
    • 1 c. water
    • Reserved pineapple juice
    • 2 TBSP sweet red chili sauce
    • 1/2 tsp. salt
    • 4 TBSP cold water
    • 3 TBSP cornstarch

    Directions:

    1. Make Crispy Baked Tofu.
    2. Slice peppers and onion into large bite size pieces.
    3. Drain pineapple and reserve the juice.
    4. Chop green onions.
    5. Heat a saute pan over medium heat; then add peppers, onion (not the green onions) and pineapple. Cook over medium heat for a few minutes, or until onions start to soften. When done, transfer to a bowl.
    6. In the saute pan you used for the veggies, heat over medium heat and then combine garlic, red pepper flakes, sugar, 1 c. water, sweet chili sauce, pineapple juice and salt. Bring to a boil, whisking constantly.
    7. In a small bowl stir together the cold water and corn starch. When sauce comes to a boil, add the corn starch mixture to the sauce. Stir constantly until sauce thickens. Reduce heat to low.
    8. Plate: add the rice, then add the tofu, and then top with the sauce and add the green onions.

    Sweet Fire Tofu:

  • Crispy Baked Tofu

    Ingredients:

    • 1 block of firm or extra firm tofu
    • 1 TBSP cornstarch
    • 1 TBSP olive oil
    • Splash of soy sauce or generous pinch of salt
    • Cooking spray

    Directions:

    1. Press the tofu: place a clean kitchen towel on the counter, slice the tofu in half, place another clean kitchen towel over the tofu, place a baking sheet on top of the towel, and add something heavy to the baking sheet. Let tofu press for 20-30 minutes.
    2. Preheat the oven to 450.
    3. After you press the tofu, cut into cubes and add cubes to a bowl.
    4. Add the cornstarch, olive oil and soy sauce or salt to the tofu and gently stir to cover the tofu.
    5. Take the baking sheet you used to press the tofu and line with foil; then spray with cooking spray. Add the tofu to the baking sheet and cook in the oven for 20- 30 minutes, or until desired crunchiness.

    Crispy Baked Tofu:

  • Black Bean and Spinach Smothered Burritos

    Adapted from the Garden Grazer.

    Sauce Ingredients:

    • 2 TBSP olive oil
    • 1/4 c. tomato paste
    • 1/4 c. flour
    • 2 tsp. cumin
    • 1 tsp. chili powder
    • 1/4 tsp. garlic powder
    • 1/4 tsp. onion powder
    • 1/4 tsp. chipotle chili powder
    • 1/4 tsp. smoked paprika
    • 3 c. water
    • Salt and pepper to taste

    Burrito Ingredients:

    • 15 oz. can black beans, rinsed and drained
    • 15 oz. can corn, rinsed and drained
    • 6 oz. fresh baby spinach
    • 6 green onions, thinly sliced
    • 1/3 c. cilantro, chopped
    • 2 tsp. cumin
    • 8 oz. pepper jack cheese, shredded
    • 4 large flour tortillas 

    Sauce Directions:

    1. In a saucepan, heat olive oil over medium heat. Add tomato paste, flour, 2 tsp. cumin, chili powder, garlic powder, onion powder, chipotle chili powder, and smoked paprika. Cook 1 minute, whisking.
    2. Whisk in water, and bring to a light boil. Reduce to simmer, and cook until slightly thickened, about 8 minutes. Salt and pepper to taste and set aside.

    Burrito Directions:

    1. Preheat oven to 375.
    2. Saute the spinach in a pan over medium heat for 1-2 minutes until lightly wilted.
    3. In a large bowl, combine black beans, 1/2 of the cheese, wilted spinach, corn, green onions, 2 tsp. cumin, and cilantro.
    4. Lightly spray a 9×13 inch baking dish, and pour a small amount of the sauce to coat the bottom.
    5. Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.
    6. Pour remaining sauce over the enchiladas, coating evenly. Sprinkle remaining cheese on top.
    7. Bake about 20 minutes.

    Black Bean and Spinach Smothered Burritos:

  • Spanakopita Ring

    Ingredients:

    • 1 TBSP olive oil
    • 1 small onion, diced
    • 2 garlic cloves, minced
    • 16 oz. frozen spinach, drained of excess moisture (or fresh spinach, blanched, shocked, and drained)
    • 5 oz. feta cheese, crumbled
    • 1/4 oz. fresh dill, chopped or 1 tsp. dried dill
    • Salt and pepper to taste
    • 1 tsp. oregano
    • Lemon juice, to taste
    • 1/8 tsp. of nutmeg
    • 1 egg
    • 2 cans of crescent rolls

    Directions:

    1. Preheat oven to 375°
    2. In a skillet, heat olive oil over medium heat, then add the onions and garlic and saute until starting to turn golden; then add the spinach and saute until heated through.
    3. Add the onion and spinach mixture to a bowl, and add the feta through the egg, and toss to combine.
    4. Take a baking sheet and line with parchment paper and then spray with cooking spray.  Arrange the crescent triangles into a ring/sun with the tips of the crescent rolls pointing out.
    5. Add the spinach filling around the base of the ring/sun and then fold the tips of the crescent rolls over the base.
    6. Bake for 25 minutes or until golden brown.

    Spanakopita Ring:

  • Mexican Breakfast Casserole

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    This picture stinks…will update the photo when we make again.   This casserole is so good and feeds a crowd. We had it for dinner, both kiddos loved it, and then we had it for lunch today and it was just a good as leftovers.

    Definitely making this again and especially when we have guests over.

    Recipe adapted from A Spicy Perspective.

    Ingredients:

    • 16 eggs or 32 oz. carton of egg beaters
    • 1 red pepper, diced
    • 4-6 green onions, chopped
    • 4 quality corn tortillas cut into ½ x 1 inch slices
    • 1 ¾ c. shredded Mexican cheese blend
    • 1 tsp. salt or 1 tsp. of taco seasoning
    • Pepper
    • 1 bag of frozen hash browns – about 6 c. hash browns, defrosted
    • ¼ c. + 2 TBSP taco seasoning (1.5 packet)
    • 6 TBSP melted butter

    Serve with salsa, green onions, cilantro, sour cream, etc.

    Directions:

    1. Preheat oven to 325*
    2. Spray a 9×13 pan with cooking spray
    3. In a large bowl combine eggs through pepper and pour egg mixture into pan
    4. In another bowl combine the hash browns, taco seasoning and melted butter, and toss to coat.  Evenly place hash browns over egg mixture.
    5. Bake at 325 for 50-60 minutes until the center is set and hash browns are crisp. You may want to put it under the broiler at the end to crisp up the hash browns.

    Mexican Breakfast Casserole:
    5star

  • Slow Cooker Tomato Basil Tortellini Soup

    DSC_0863

    This soup is to die for!  It’s delicious served with smoke gouda grilled cheese (our favorite combination)!  All four of us love this soup, and it’s great in the winter AND the summer, which is great because we have so much fresh basil in the summer.

    Ingredients:

    • 2 TBSP olive oil
    • 1 package of petite carrots, diced
    • 1 onion, diced
    • 5 cloves garlic, minced
    • 3 (28 oz.) cans whole Roma tomatoes
    • 1 (32 oz.) carton vegetable broth
    • 1/2 cup chopped fresh basil, plus more for garnish
    • 2 bay leaves
    • 1 TBSP granulated sugar (may need to use more–all depends on how sweet your tomatoes are)
    • Salt and freshly ground black pepper, to taste
    • 16 oz. refrigerated three cheese tortellini
    • 3/4 cup heavy cream or half and half
    • Grated pecorino Romano cheese for serving

    Directions:

    1. Heat a skillet over medium high heat; add the olive oil, and then add the carrots and onion and saute until soft; then add the garlic and continue cooking for 2 more minutes.
    2. Meanwhile, in a blender, puree the tomatoes until smooth and add to your crockpot.  When the carrots, onion, and garlic are soft add them to the blender and puree until smooth–you can add some of the tomato puree to help the blender along; then add to your crockpot.  Add the vegetable broth through salt and pepper, and stir to combine.  You’ll likely need to adjust the sugar, salt, and pepper after it finishes cooking.
    3. Cook on LOW for 6-7 hours or HIGH for 3-4 hours.  Remove lid and add tortellini and cook for 15 minutes or until tortellini are heated through. Then stir in the cream or half and half, taste and adjust seasoning.
    4. Ladle soup in individual bowls and top with basil and and grated pecorino Romano cheese.

    Slow Cooker Tomato Basil Torellini Soup:
    5star

  • Cacio e Pepe (Cheese and Pepper Pasta)

    DSC_0858

    This is some seriously good pasta.  Even Ellie, who doesn’t like much pasta, loves this dish.  It’s peppery and goodness with lots of pecorino Romano cheese.  It goes great with grilled steak, and the leftovers are really good too.

    Ingredients:

    • 1 lb. angel hair pasta
    • salt
    • 2 c. finely grated pecorino Romano cheese
    • 1 TBSP (plus or minus to your liking) freshly ground pepper
    • Good olive oil (we like a basil infused olive oil probably a couple of TBSP)

    Directions:

    1. Bring a large pot of water to a boil, salt the water, add pasta and cook according to package.
    2. Meanwhile grate the cheese.
    3. In a large pasta serving bowl combine cooked pasta, cheese, pepper, and olive oil. Toss to combine. Add 1/2 cup or more of pasta water to help melt the cheese and combine.

    Cacio e Pepe:
    5star