Monday, January 20, 2020

Creamy Italian Sausage and Tomato Gnocchi

This creamy gnocchi is super quick to make and so easy! It’s hearty, delicious, and speedy, making it the  perfect weeknight dinner!

Creamy Italian Sausage and Tomato

1 lb chopped Italian sausage
1/2 small onion, finely diced
4 cloves garlic, minced 
1/2 cup dry white wine (e.g. sauvignon blanc)
1 (14 fluid ounce) can diced tomatoes
1 1/2 cups heavy whipping cream
2 pounds uncooked potato gnocchi
3/4 cup freshly grated parmesan cheese
1 teaspoon basil pesto
Salt & pepper to taste

In a large Dutch oven sauté the sausage and onion until cooked through and onions are translucent and soft. Add the garlic and sauté for one minute, until garlic is fragrant.

Add the wine to the pot and stir. Simmer until wine has reduced. Add the tomatoes and cream and bring to a low boil. Add the gnocchi and cook according to package instructions.

Stir in the pesto, parmesan, salt and pepper, and serve.

Tuesday, December 24, 2019

Slow Cooker Korean Beef Tacos

For the last several years our family had celebrated a family holiday every June 14th. For most other Americans this is known as Flag Day. In our house it’s known as Colonel Flagg Day.

Fans of the show MASH will remember that Colonel Flagg is the delusional CID/CIA secret ops man who comes to camp and shenanigans ensue. To celebrate this beloved holiday our family gathers together to watch Col. Flagg episode and eat Korean BBQ. 

While these Korean BBQ tacos are by no means authentic, they are delicious. Since they’re made in a slow cooker they couldn’t be easier!

Slow Cooker Korean Beef Tacos
for the Beef
  • 1/2 cup light brown sugar
  • 1/3 cup soy sauce
  • 8 cloves garlic, peeled and crushed
  • 1 teaspoons ground ginger
  • 2 tablespoons sesame oil
  • 2 tablespoons rice wine vinegar
  • 1 cup onion, finely chopped
  • 1 teaspoon red pepper flakes
  • 3-4 pound boneless chuck roast
for the Coleslaw
  • 1 package shredded coleslaw mix
  • 2 tablespoons red onion, finely chopped
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup red wine vinegar
  • 1 tablespoon granulated sugar
  • 1 lime, juiced
  • 1 dash soy sauce
for the Sriracha Mayo & Assembly
  • 2/3 cup mayo
  • 2 tablespoons sriracha
  • tortillas

Combine the first 8 ingredients in a medium bowl. Place the roast into the slow cooker, then pour in the marinade mixture. Cook on low for 7-8 hours.

Combine the coleslaw ingredients together in a large bowl. Let it sit in the refrigerator for 20-30 minutes for flavors to combine. 

Stir the mayo and sriracha together in a small bowl. Using two forks pull shred the beef.

Assemble on the tortillas and enjoy!

Wednesday, December 18, 2019

Tomato Tortellini Soup

This hearty and delicious soup comes together in less than a half hour.

Tomato Tortellini Soup

1 small onion, diced
1 tablespoon olive oil
4 cloves garlic, crushed
1 teaspoon dried basil
2 teaspoons dried oregano
1/4 teaspoon red pepper flakes
1 can whole San marzano tomatoes
4-5 cups chicken broth
1 package refrigerated tortellini
1/2 cup heavy cream

In a large stock pot or Dutch oven sauté the onion in olive until translucent. Add the garlic and stir for one minute or until garlic is fragrant. Add the spices and stir.

Pour the tomatoes and 4 cups of the broth into the pot. Using a stick blender purée the soup until smooth. Bring to a boil.

Add the tortellini and cook according to package directions.

Remove from heat and pour in the heavy cream. Add additional broth as needed, depending on thickness preferred. Salt and pepper to taste and serve.

Sunday, December 8, 2019

Spicy Cajun Shrimp

A super-fast weeknight dinner. This spicy shrimp comes together in about 15 minutes.

Spicy Cajun Shrimp
Serves 4

1lb shrimp, thawed
3 Tablespoons butter

3 cloves garlic, crushed
1/2 teaspoon  cayenne 
1 teaspoon paprika
2 teaspoon oregano 
1 teaspoon onion powder
1/2 cup chicken broth
2 tablespoons cornstarch
Salt and pepper to taste

Melt the butter in a large sauté pan. Add the shrimp and cook until pink. 

Add the garlic and stir until fragrant, about one minute. Add in the spices and stir to coat the shrimp.

In a small bowl whisk together the cornstarch and chicken broth. Pour into the pan and stir until the broth has thickened. Add salt and pepper to taste.

Serve with grits, mashed cauliflower as shown above, or with a loaf of crusty bread to soak up that sauce!

Sunday, September 9, 2018

Creamy Cheesy Chicken Chili

This healthy and flavorful chicken chili is one of my absolutely favorite weekday lunches. It takes just minutes to throw together in the morning and a few hours later you have a delightful lunch or dinner!

Creamy, Cheesy White Chicken Chili

print this recipe


1 1/2 pounds cooked chicken, cut into bite sized pieces
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon olive oil
1 red pepper, diced
2 15 oz cans White Northern Beans
2 cups frozen corn
2 15 oz cans diced Fire Roasted Tomatoes
7 oz can diced green chilies
1 cup chicken broth
½ teaspoons Black Pepper
2 envelopes (about 1 Oz. Packet) White Chicken Chili Seasoning
8 ounces softened cream cheese
1 cup shredded cheddar cheese

Pour the olive oil into a large sauce pan and saute the onion and red pepper until soft. 
Add the garlic and saute for another minute.

Combine the chicken, onion and peppers,  beans, tomatoes, chilies, corn, and chicken broth in a slow cooker. Stir in the chili seasoning and cook for 4-6 hours on low.

Stir in the cream cheese and cheddar cheese until combined.

Serve topped with additional cheese or crumbled tortilla chips.

Sunday, September 2, 2018

Cheddar Bay Biscuits

Let's face it, the best part of going to Red Lobster is the Cheddar Bay Biscuits. Now, with this easy recipe, you can have them at home! And better still, they're even better than the original!

Cheddar Bay Biscuits
print this recipe

for the biscuits
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon granulated sugar
  • ¾ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • 4 ounces sharp cheddar cheese, shredded (about 1 cup shredded)
  • 1 cup buttermilk, cold
  • ½ cup unsalted butter, melted and cooled for 5 minutes

for the topping

  • 2 tablespoons unsalted butter, melted, divided
  • ½ teaspoon garlic powder
  • 1 teaspoon minced fresh parsley (or ¼ teaspoon dried)
Preheat oven to 475. Line a baking sheet with parchment.

In a large bowl mix together the dry ingredients. Add in the shredded cheese until combined, then pour in the unsalted butter and buttermilk. Mix until just combined.

Stir together the topping ingredients.

Scoop the biscuits onto the baking sheet and bake for 12-14 minutes, or until golden brown. 

Remove the biscuits from the oven and immediately brush with the butter topping, using a pastry brush. Let cool slightly and serve.

Sunday, August 26, 2018

Pasta Pomodoro

Pasta Al Pomodoro is the perfect solution if you need a fast and easy, but delicious meal. This kid-friendly recipe comes together in less than 30 minutes from ingredients we always have in our pantry. I hope you love it as much as we do!

Pasta Al Pomodoro
print this recipe

5 Tablespoons unsalted butter, divided
1 medium onion, diced small
1 32-oz can crushed tomatoes
4 cloves garlic, minced
1 pinch red pepper flakes
1/2 crushed, dried rosemary
1 Tablespoon basil
kosher salt
12 oz spaghetti, linguini, or other pasta of choice
1/4 cup grated parmesan, plus additional for serving

Cook the pasta according to package directions. Drain and set aside.

In a non-reactive sauce pan melt 3 Tablespoons of the butter. Add the diced onion and saute until soft and translucent. Add the garlic and saute for 1-2 minutes, or until garlic is lightly golden. 

Stir in the tomato, pepper flakes, rosemary, and basil. Simmer the sauce for 20 minutes, or until thickened and fragrant. Stir in the remaining 2 Tablespoons butter and parmesan until combined. Salt to taste.

Serve the pomodoro sauce over the pasta. Sprinkle with additional cheese and enjoy!