Category: Food
potato + leek + prosciutto pizza
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chicken pot pie {in a pumpkin}
buffalo tofu sandwiches
simple pumpkin muffins with vanilla glaze
Simple Pumpkin Muffins with Vanilla Glaze
{directions}
pumpkin x kale lasagna
1 yellow onion, diced
1 garlic clove, minced
2 cups kale, stems removed
10-12 sage leaves, chopped
butternut squash + sage fettuccine
Heat a few tablespoons of olive oil in a large skillet over medium heat and add the sage. Allow the sage to get crispy, about 3-4 minutes and transfer to a small bowl; season with salt. Add the butternut squash, onion, garlic and a pinch of red pepper flakes to the large skillet; season with salt and pepper. Cook for about 10 minutes. Add the vegetable broth. Bring the mixture to a boil and then reduce the heat to a simmer until the squash is soft; about 15-20 minutes. Meanwhile, cook the pasta according to package directions. Reserve 1 cup pasta water. Once squash mixture is finished cooking, allow to cool for a few minutes before transferring to a blender. Puree until smooth; season with salt and pepper if desired. Transfer the puree back to the skillet and add the cooked pasta; gradually add the reserved pasta water, 1/4 cup at a time; stir to allow the sauce to cover the pasta. Garnish each dish with the crispy sage.
slow cooker chicken parmesan sandwiches
3 boneless, skinless chicken breasts
1 29-ounce can tomato puree
1 14.5-ounce can diced tomatoes
2 6-ounce cans tomato paste
1 small yellow onion, chopped
2 garlic cloves, minced
1 tablespoon rosemary {you can also decrease to 1/2 tablespoon, I just love rosemary}
1/2 tablespoon thyme
1/2 tablespoon parsley
Salt and pepper to taste
Shredded mozzarella cheese
Rolls or buns
Cooking spray
roasted fall vegetable pizza
As I’m sure you know by now, pizza is a weekly staple in our house. And it’s not just regular pizza. I love coming up with new ideas for toppings. Now that fall is in full swing, a whole new section of vegetables are available at the grocery store. Two weeks ago, I made a roasted butternut squash and kale pizza that was absolutely delicious {post here}. This time, I wanted to incorporate the butternut squash again, but add more vegetables — more specifically, fall vegetables. The red onion, carrots and baby potatoes were the perfect combination for this pizza. And there is something SO delicious about adding ricotta to the top of a pizza!! Thanks for reading!
Roasted Fall Vegetable Pizza
spinach, mushroom + sun-dried tomato quesadillas
Spinach, Mushroom + Sun-dried Tomato Quesadillas
6 ounces fresh spinach
16 ounces sliced mushrooms {I used baby bella}
8-10 sun-dried tomatoes from a 10 ounce jar, chopped {I used these}
4 ounces goat cheese
4 10-inch flour tortillas
Salt and pepper to taste
Olive oil
Cooking spray
Preheat the oven to 250 degrees. Heat a few tablespoons of olive oil in a medium-sized skillet over medium heat; add the mushrooms, stirring occasionally. Cook for about 7 minutes and add the chopped sun-dried tomatoes. Cook for another 3-4 minutes until most of the water from the mushrooms is absorbed. Add the spinach; cook until the spinach begins to wilt and remove from the heat. Leaving the cook top on, place a clean skillet on the same burner you used to cook the mushroom and spinach mixture. Spray the clean skillet with cooking spray. Place one tortilla in the skillet and spread about 1-1 1/2 tablespoons goat cheese over the entire tortilla. Take a spoonful of the spinach and mushroom mixture and place on one half of the tortilla. Once the cheese begins to melt, fold the tortilla in half. Remove the quesadilla and transfer to a cutting board; cut into wedges. Wipe the skillet clean with a paper towel and repeat this process. Keep finished quesadillas in the warm oven on a baking sheet.