“Chicken Parm, you taste so gooooooood!” Yes, I know you just sang that in your head in Peyton Manning’s voice. I love chicken parmesan and somehow always feel like it has to be this complex, multi-step process to actually make it at home. I have good news… IT DOESN’T NEED TO BE! The most complicated part of this recipe is boiling the spaghetti, so you’ve got this! This recipe was adapted from a recipe I found from The Lazy Dish.
1 lb (1 box) thin spaghetti noodles
2 (24 oz) jars of marinara or pasta sauce (I prefer tomato basil for extra flavor, but any variety will do!)
3 cups shredded mozzarella cheese
1/2 cup grated parmesan (shredded will also work)
8 frozen chicken patties
seasoning to taste (optional)
Preheat oven to 375 degrees F and grease a 9″x13″ baking dish.
Cook and drain spaghetti noodles according to package directions. Mix with 3/4 of the tomato sauce (1 1/2 jars) and 2 cups of shredded mozzarella. Add salt, pepper, or Italian seasoning if desired (optional).
Add the pasta, sauce, and cheese mixture to the casserole dish and top with 8 frozen chicken patties.
Top the chicken with the remaining sauce and spread it evenly to cover all of the contents of the casserole dish. Evenly sprinkle the top with 1 cup (or more) of shredded mozzarella and 1/2 cup of grated parmesan cheese.
Bake on the center rack for 30 minutes or until the cheese begins to brown and the chicken is thoroughly heated and cooked.
Beets are probably one of my favorite vegetables, but for some reason I’ve never actually purchased fresh beets. I always heat them up out of a can, which I guess is ok, but of course like every other recipe post, Misfits Market changed that! This week there were two giant golden beets in my box. Finally, the search was on for a great beet recipe.
I found what seemed like the perfect recipe from Love & Lemons. I altered the recipe a bit based on what I had in the kitchen, but it’s probably one of my favorite side dishes now. If you prefer your beets warm, you could even just roast the beets according to the first few steps of the directions and call it a day. They’re delicious simply roasted, even before marinating!
6 to 8small or medium red or yellow beets (I used the 2 large golden beets I had and they worked out great with this recipe!)
Extra-virgin olive oil, for drizzling
1large navel orange
balsamic vinegar, for drizzling
Juice of ½ lemon, or to taste
Handful of watercress leaves, arugula or microgreens, or other leafy vegetable of choice
Sea salt and freshly ground black pepper
Flaky sea salt, optional
Goat or feta cheese
Chopped walnuts or pistachios
Preheat the oven to 400°F.
Place each beet on a piece of foil and drizzle generously with olive oil and pinches of sea salt and freshly ground black pepper. Wrap the beets in the foil and roast on a baking sheet for 35 to 60 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands.
Use a citrus peeler to peel long strips around the orange, avoiding the white pith. Grated zest would work here also. Slice ¾ of the orange into segments and reserve the remaining ¼ wedge for squeezing.
Slice the beets into 1” wedges or chunks and place them in a bowl. If you’re using red and yellow beets, place each color into separate bowls so the red beets don’t stain the yellow beets.
Drizzle with olive oil and sherry vinegar, then add the lemon juice, orange juice squeezed from the remaining wedge, and a few pinches of salt and pepper and toss. Chill until ready to serve.
Taste before serving and season with more salt (flaky sea salt, if using) and pepper or more vinegar (for more tang), orange, or lemon juice, as desired.
Serve on a platter with the orange segments, watercress, and citrus curls.
St. Patrick’s Day is coming, so it’s time for a great corned beef recipe. This one is so easy it’s insane. Seriously. It is full of flavor, you have all of the sides in the same slow cooker (potatoes, carrots, onion, and cabbage), and it’s a must have for St. Patrick’s Day. I adapted my recipe from a recipe from foodiecrush.com. Check out the original here! There is even an Instant Pot option included at foodiecrush.com. I tend to fill my Crock Pot to the brim, so I’m not even attempting the Instant Pot option, but if you’re cooking a smaller amount, it might be worth a shot!
3carrotspeeled and cut into 3-inch pieces
1yellow onionpeeled and quartered
1corned beef brisketabout 3 pounds, plus pickling spice packet or 1 tablespoon pickling spice
16 oz beef broth
6sprigs fresh thyme
1/2head Savoy cabbagecut into 1 1/2-inch wedges
3-4tablespoonsprepared horseradish to taste
In a 5-to-6-quart slow cooker, place the carrots, onion and potatoes. Place corned beef, fat side up, on top of the vegetables and sprinkle with pickling spice. Pour the beef broth over the vegetables and brisket. Sprinkle with the sprigs of fresh thyme. Cover and cook on high until corned beef is tender, 5-6 hours, or 10-12 hours on low.
Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 min to 1 hour (or 1 1/2 to 2 hours on low). Thinly slice the corned beef against the grain and serve with the vegetables and cooking liquid with the horseradish sauce.
Corned beef is something I only tend to cook in March since that’s when it’s available in most stores, so I always forget what cut is the best to use in the slow cooker. The Point Cut tends to be fattier, more full of flavor, and juicier to cook while the Flat Cut is a leaner cut of beef. Head on over to foodiecrush.com For a better description of how to choose the best cut for your taste and how to prepare the corned beef before cooking in the slow cooker or Instant Pot.
More soup for the cold winter months! This Olive Garden copycat soup is hearty and can stand on its own as a meal. It has it all-meat, potatoes, kale… shhhhh… hang with me, kale haters! I promise you’ll love it. I adapted my recipe from the Crock Pot Zuppa Toscana recipe at Homemade Hooplah. My version has cut some corners to save time. Last time I made this recipe I forgot to brown the sausage with garlic and onion, so I added it to the crock pot instead and it still turned out great!
1lbground Italian sausage
1cup frozen diced onion
1 package Ore Ida diced hashbrown potatoes or 4 russet potatoes, diced (I sometimes use a combination of both as I love to leave the skin on red potatoes if I use them in this soup)
1pinchblack pepperto taste
4cupchicken broth(32 oz)
2 cups water
1bunchkalestems removed and torn into bite-sized pieces
1cupheavy whipping cream
1/4cupshredded parmesan cheese(for topping)
In a large skillet over medium-high heat, brown and crumble hot Italian sausage, about 5-8 minutes. Add onion and garlic and cook for an additional 2-3 minutes or until some of the onion begins to turn opaque (no need to cook onion completely at this point). Drain grease from skillet.
In a 6 quart crock pot (or bigger), add cooked sausage & veggies plus the diced potato. Season with salt and pepper, to taste. Pour chicken broth on top. There should be enough broth to cover the tops of the potatoes; if there isn’t, add up to 2 cups water so potatoes are covered.
Gently stir ingredients, cover crock pot, and cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
Remove lid from crock pot and add kale and heavy whipping cream, then stir to combine.
Cover crock pot and cook on HIGH for another 30 minutes.
Serve zuppa toscana immediately with shredded parmesan cheese as garnish.
Simple enough! I usually brown the sausage, onion, and garlic and dice the potatoes and store in water in the fridge the night before to make for a dump and go meal in the morning. It’s chilly outside-hibernate and enjoy!
You can’t get any easier than this recipe. You don’t even have to chop potatoes… or onion! What makes this recipe so great is the leftovers may just taste even better than the first time. Oh, and it has bacon… who doesn’t like bacon??? I modified Betty Crocker‘s recipe to create this simple set-it-and-forget-it soup recipe. Check out the original here!
1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1/2 cup frozen chopped onion (from 12-oz bag), thawed
1 medium stalk celery, diced (1/2 cup)
1 carton (32-oz) chicken broth
1 cup water
3 tablespoons all-purpose flour
1 cup milk
1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
1/4 cup crumbled bacon (more or less according to taste)
4 medium green onions, sliced (1/4 cup)
In slow cooker, mix potatoes, onion, celery, broth and water.
Cover; cook on Low heat setting 6 to 8 hours.
In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.
This is a recipe I typically make when I don’t know what to make or when I have nothing in the house to put together for a meal. I don’t typically keep celery on hand, so if I happen to not have any on hand, I simply omit it. I also don’t typically have an American-Cheddar blend cheese in the fridge, so I use whatever we happen to have. Colby-Jack and mild Cheddar have been favorites of mine in this recipe. I also omit green onion if I don’t have it.
Wait for a crisp, fall day and fill up on this one!
I love brussels sprouts, but I needed a new way to cook them. I was stuck in a rut of boiling them with butter and salt. The old stand-by is fine, but I needed more flavor and this recipe delivered! It’s a little misleading, since a cast iron skillet is used to first sauté or brown the brussels sprouts, then they’re roasted later, but I promise it’s worth the effort! I have adapted this recipe from one I found from NY Times Cooking.
1 pint brussels sprouts (approximately 1 lb)
4-6 Tbsp extra virgin olive oil (this will vary as you sauté the brussels sprouts-enough to coat the bottom of the cast iron skillet should be sufficient)
5 cloves garlic, minced
salt and pepper, to taste
1 Tbsp balsamic vinegar
1/2 cup shredded parmesan cheese (or desired amount to taste)
Preheat oven to 400 degrees Fahrenheit.
Trim the bottom of the brussels sprouts and cut each sprout in half lengthwise and remove any outer pieces that may be old or have fallen off.
Add a small amount of olive oil to the bottom of a cast iron skillet and heat over medium high heat. Add sprouts in a single layer in the pan cut side down. Add garlic and salt and pepper to taste. If the oil is absorbed during cooking, add more oil to the pain. Cook until the sprouts become a golden brown on the bottom.
Place the pan in the oven and bake 10-20 minutes, shaking the pan occasionally to avoid burning. Bake until the sprouts are fork tender and browned to your liking.
Remove the pan from the oven and add balsamic vinegar and stir the sprouts well. Sprinkle the desired amount of parmesan cheese on top of the sprouts. Place the pan back into the oven for 5 minutes or until the parmesan is slightly melted.
Remove the pan from the oven and stir the sprout and parmesan cheese mixture well. Serve immediately.
I’ve never been a huge fan of sweet breakfast foods. I’m more of a bacon and egg or omelet person, but… here I am. Eating overnight oats ever. dang. morning. For real, though. I love that I can put a bunch in the fridge then customize them every morning however I’d like with nuts, chocolate chips, fruit, anything really (now don’t get crazy… I love cheese as much as the next person, but don’t be putting any in your oatmeal, people…). I think I love overnight oats more than typical oats because they don’t seem to turn to mush like normal oatmeal does. They still have a firmness to them and you can flavor them with sounds good when you roll out of bed in the morning. You can also eat them cold or nuke them for 45 seconds to a minute if you’re not feeling the cold variety.
I adapted this recipe from one I came across from Eating Bird Food. My version isn’t altered much, just makes them a little more simple.
I also found some awesome overnight oat jars that seal and are water tight and dishwasher safe. They’re great to prepare several at a time and keep in the fridge for when they’re needed. Amazon, never fails!
1/2 cup old-fashioned rolled oats
1/2 cup milk (I use 2%, but any unsweetened milk works great!)
1/4 cup lowfat plain yogurt
1 tsp chia seeds (optional)
1 Tbsp honey (more or less to taste)
1 tsp cocoa powder (optional… if you’re feeling chocolatey)
nuts (pecans, walnuts, almond slivers… any kind will do!)
peanut/nut butter (almond butter works great!)
fruit (bananas, strawberries, blueberries, raspberries are all great options)
Mix all ingredients except toppings well. Store in refrigerator overnight for up to 5 days. The longer the oats sit in the refrigerator, the softer they’ll become.
One Thanksgiving I wanted to find a something different for desert. After searching a while I just wasn’t happy with any of the pie recipes I was finding. I wanted something… different, but not too out there. I came across these little ramekin pecan pies and they were just different enough to be a great Thanksgiving desert. Bonus: you don’t have to make the crust yourself! They didn’t disappoint! The only problem I found with the recipe from Tablespoon.com was that it didn’t yield quite as many as the recipe called for. This could be because my ramekins happen to be a little deeper than most ramekins. This recipe yields approximately 9-12 ramekin pies. Enjoy!
2 packages Pillsbury™ Refrigerated Pie Crust (4 crusts)
1 1/2 cup pecan halves
1/2 cup coarsely chopped pecans
1 cup maple syrup
1 cup dark corn syrup
6 tablespoons brown sugar
4 tablespoons butter, melted
4 tablespoons bourbon
4 teaspoons pure vanilla extract
4 eggs lightly beaten
4 egg whites lightly beaten
1/2 cup semi-sweet chocolate chips
Preheat oven to 350°F.
Grab 12 ramekins and lightly coat the insides with cooking spray.
Roll out the Pillsbury™ pie crusts. Using a large cookie cutter (or any large round glass/cup) cut out circles and place each crust inside each ramekin. If there is crust leftover, you can add it to the edges for a rustic look. Place the ramekins with crust in the freezer for 15 minutes.
Combine all remaining ingredients, except for pecan halves, in a large bowl. Whisk until nicely combined.
Pour the pie filling into each ramekin.
Top each with 3 pecan halves.
Bake mini pies for 35 minutes, or until the center is set.
essence has done it again, people! Their products never cease to amaze me. They’re as affordable as it gets, yet they can compete with the super duper expensive brands. How do they do it?!
I always see Thrive mascara ads on Facebook (thanks, Facebook ad people, but you’re not getting me this time!) and wonder if it is REALLY that great. I have friends who have tried it and didn’t really care for it all that much, although they said the results were great-long, thicker lashes. So, I went on the hunt for a dupe. I found one… for $5. Actually, less than $5! I was able to score this mascara for $3.75 on Prime Day, BUT… it’s only $4.99 regularly, so win-win.
I couldn’t add to cart fast enough on this one. essence’s Lash Princess False Lash Effect Mascara adds insane length to lashes, but doesn’t feel stiff or brittle. I would compare it to Benefit’s Roller Lash mascara (yes… one of my favorites!). One of my all time favorite drugstore brand mascaras is Lash Paradise and I honestly think essence’s formula blows it out of the water… especially because of the price! It’s also gluten and cruelty free, you know, in case you’re overly concerned about the gluten in your mascara…
The only complaint I have is that because the formula is a little waxy like Benefit’s Roller Lash you have to bake under the eye like crazy so it won’t transfer and give you that raccoon look. They do have a waterproof version, but I honestly think it’s a little stiff and brittle for my liking. It does stay put a little better and is hard to remove even with eye makeup remover. It’s vegan and cruelty free, which is also great. For $4, you CANNOT beat it!
I love slow cooker recipes I can start in the morning, forget about all day, then voila… an entire meal in a pot. That’s this recipe. No adding something at the end or sogginess. It cooks perfectly and all of your vegetables, starches, and gravy is included! I adapted this recipe from an original by The Seasoned Mom.
1 lb. bag of baby carrots
2 celery ribs, halved lengthwise and cut into 3-inch pieces
Place carrots, celery, and potatoes in the bottom of a large slow cooker. Top with pork chops. I use a lot of pork chops so we can have leftovers throughout the week. Layer the pork chops if there are too many for a single layer. Sprinkle dry onion soup mix seasoning over the pork chops.
Add mushrooms and onions on top of the pork.
Cover with cream of mushroom soup (not diluted).
Place the lid on the slow cooker and cook on low for 6-8 hours or on high for 2-3 hours.
I love wraps and order them out a lot. Why? They’re easy. I came across a Thai Peanut Chicken Wrap recipe and figured it sounded easy enough, so I gave it a shot. It was DELICIOUS. I’ve adapted the original recipe to things I usually keep on hand or to make my life a little easier (don’t we all need to make things easier on ourselves right now????). You can find the original over at Simply Whisked. You can also buy peanut sauce in most stores and use in this recipe if you’re short on time.
For the chicken wraps:
3 cups coleslaw mix
1 cup shredded carrots (optional, add if your coleslaw mix doesn’t contain carrots or if you like extra carrots in your wraps)
1/4 cup chopped fresh cilantro
2 cooked chicken breasts, chopped or sliced (I bake a large pan of chicken breasts with olive oil, garlic powder, and pepper at the beginning of the week to use for recipes later, but any cooked chicken will do!)
6 large tortillas
For the peanut sauce:
1/4 cup honey
1/4 cup olive oil (or vegetable oil)
1/4 cup extra crunchy peanut butter (if you don’t happen to have extra crunchy on hand, you can add peanuts to the wraps to add extra peanut flavor and crunch)
3 tablespoons unseasoned rice vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon pepper
1/4 teaspoon salt
1/4–1/2 teaspoon crushed red pepper flakes
1 tablespoon grated fresh ginger
1 large garlic clove, minced
In a medium bowl, whisk together the peanut sauce ingredients.
In another bowl, add the cabbage, carrots, and cilantro (also add peanuts if you are using creamy peanut butter instead of extra crunchy). Pour the sauce over the mixture and stir. Let this sit while you prepare the tortillas and chicken.
Heat up the tortillas for about 10 seconds in the microwave to make them easier to work with.
Divide the chicken and coleslaw between each tortilla
Roll tightly, securing with toothpicks if necessary.
Ok… if I had known how easy it is to replicate Chipotle’s guacamole I would have been eating it for every meal of the day. Seriously. I honestly can’t believe I never even thought about the ingredients that go into it and simple they are! I found this “recipe” (I used quotes because it’s so simple it’s not really even a recipe!) from Culinary Hill.
Large Haas avocado (moderately still firm… no mushy avocados here!)
Fresh cilantro, finely chopped, to taste
sea salt, to taste
red onion, diced (I didn’t have any onion on hand, so I used onion powder and it was surprisingly delicious)
Halve the avocado and scoop out each half with a spoon (NO chopping aloud!). Save the pit… it will come in handy later!
Mash the avocado whole in a bowl.
Add lemon and lime juice to the avocado and mix well. This step helps keep the avocado from browning quickly and gives it some great flavor.
Finely chop the cilantro and red onion and add to the bowl. If you don’t happen to have onion, onion powder works great to add some flavor.
How to Keep Guacamole from Turning Brown
Place the pit in the middle of the guacamole mixture to keep it from turning brown quickly. Add Saran Wrap over the guacamole and press firmly against the guacamole before adding a lid to help minimize oxidation. Voila! Your guacamole may hold for 5 minutes instead of 5 seconds. You’re welcome.
I’ve always wanted to make my own queso, but thought there’s no way I could get close to restaurant recipes… until now! I altered a recipe from Sumptuous Spoonfuls using ingredients I already had on hand and it turned out AMAZING!
1/2 Tbsp olive oil
1 cup chopped onion (I didn’t have a fresh onion on hand, so I used frozen diced onion and it worked out great!)
2-3 cloves garlic, minced
3 oz cream cheese (I think I had lower fat cream cheese, so that’s what I used for this recipe)
6 oz quesadilla cheese, shredded
4 oz pepper jack cheese, shredded (I didn’t happen to have any on hand, so I used colby jack instead)
1/2 – 1 cup heavy cream
2-4 Tbsp jalapeno, to taste (optional)
3 Tbsp salsa, or to taste
1/4 – 1/3 cup finely chopped cilantro, optional (I planned on using the cilantro, but loved it without, so I used it for garnish)
In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic and saute until tender and translucent.
Reduce heat to medium low and stir in the cream cheese, quesadilla cheese and pepper jack cheese along with 1/2 cup of the whipping cream. Stir until the cheeses melt, then stir in the chopped jalapeno and salsa. Taste and add more jalapeno and/or salsa for heat and fresh cilantro (optional).
If the dip is too thick for your liking, stir in some more whipping cream (or milk) until it is the desired consistency. Serve warm with tortilla chips.
One more after-Thanksgiving Thanksgiving recipe. The general population of Thanksgiving celebrators seem to have a love/hate relationship with this one. They either love it, or they hate it. The recipe I use is basically French’s recipe, but adapted for a larger gathering. I use French style green beans (it seems to make it less… sloppy) and a larger quantity of them. I also use a lot more French fried onions because, let’s be honest… who couldn’t eat a whole can of those things in one sitting? Just me? Ok…
2 cans (10 1/2 oz) Cream of Mushroom condensed soup
1 1/2 cups milk
1/4 tsp black pepper
5 cans Del Monte French Style green beans, drained well
1 1/2 cans French Fried Onions, divided
Preheat oven to 350 degrees F. Mix cream of mushroom soup, milk and pepper in a 9″ x 13″ baking dish. Stir in green beans and can Crispy Fried Onions.
Bake 30 minutes or until hot. Stir.
Top with remaining 1/2 can onions. Bake 5 minutes until onions are golden brown.