Dinners

Recipe—Rustic One Pot Veggie Pasta

Are you noticing a trend with all my new recipes? I think quick and easy has become my thing. As you may recall reading on my post, “The Diva is Back,” my blog fell to the wayside for a couple of years because life was just too crazy. Juggling work, youth sports, and well… just life, I have been all about quick, yet quality, meals. Don’t get me wrong, I still love spending time in the kitchen cooking for hours but 5 days a week I find myself short on time and energy at the end of the day.

This recipe is great for so many reasons. It only takes about 20 minutes from start to finish and you end up with a veggie packed delicious dinner. This isn’t one of those “one pot” recipes where you cook something in a pot, transfer it to a plate, cook something else, transfer it back to the pot, you catch my drift. You literally throw almost all the ingredients into one pot and cook it all together. So to recap, you eat a delicious dinner and then have almost no dishes to wash. Win win! Now you can spend that extra time cozied up on the couch with a glass of wine (or beer) and unwinding from your crazy day.

INGREDIENTS
1 lb spaghetti noodles
2 c white mushrooms, sliced
2 zucchini, thinly sliced and halved
2/3 c frozen peas
2 tbsp garlic, minced
2 sprigs fresh thyme
salt & pepper
1/2 c grated parmesan
1/2 c heavy cream

STEPS

  • In a large pot combine noodles, mushrooms, zucchini, peas, garlic, thyme, and 4 1/2 cups of water.
  • Season the water with salt and pepper.
  • Set the stove to high heat and bring the water to a boil.
  • Once boiling reduce the heat to medium high and simmer uncovered until the pasta is cooked through, about 9–11 minutes, making sure to stir every couple of minutes.
  • Once the pasta is cooked, remove the sprigs of thyme.
  • Stir in the parmesan and heavy creamy until well combined and the cheese melted.
  • Serve immediately topped with some extra parmesan.

 

Recipe adapted from Damn Delicious. 

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Dinners

Recipe—Quick and Easy Korean Beef

I recently got my first ever taste of Korean beef when it came served over a heaping pile of fries with sweet and creamy coleslaw. Sounds amazing, right?!?! It was, I promise.

I absolutely loved the sweet flavors of brown sugar, ginger, garlic, sesame, and just a little bit of heat simmered through the meat. I instantly went to Pinterest looking for some more Korean beef recipes and found this one. It. Was. Ah-MAZING! It checked all the boxes. Yummy? Check. Quick? (Uh yeah! It took 15 minutes.) Check. Budget friendly? Check. It’s a recipe every busy parent dreams about!

I have made it a few times now and it has never disappointed.

Note: If you are looking to add some veggies, it pairs great with some steamed broccoli.

INGREDIENTS
1 lb ground beef
1/2 c brown sugar
1/4 c soy sauce
1 tbsp sesame oil
1 tbsp garlic, minced
1/4 tsp ground ginger
1/4 tsp crushed red pepper
salt and pepper
2 green onions, chopped
cooked rice

STEPS

  • Cook the ground beef over medium high heat breaking it apart as it cooks.
  • Once the beef is cooked through, drain off most of the fat.
  • Add in the brown sugar, soy sauce, sesame oil, garlic, ginger, red peppers, salt, and pepper.
  • Simmer over medium heat for a 4–5 minutes stirring occasionally.
  • Serve over a bed of rice and top with chopped green onions.

 

Recipe adapted from Six Sisters’ Stuff. 

Appetizers

Recipe—Spicy Black Bean Dip

I might as well take on the title as Queen of Appetizers. It’s just what I do. I personally just love appetizers and finger foods and no party is complete without a nice spread. When it comes to throwing a party a good dip is a must on the appetizer menu. There is no need to spend hours slaving away in the kitchen to come up with something everyone will love. This recipe literally takes five minutes to make and is so easy! You spend more time measuring out the seasonings than anything else. Just toss it all in the blender and voila! You have a delicious bean dip ready to serve!

The flavors in this dip are amazing. It might look sort of blah but then you take one bite and zap, bing, bang! Flavor explosions happening right in your mouth! You have a nice kick from the jalapeños, a little zest from the lime and lots of other great flavors from all the seasonings. The first time I made this I was (no joke) licking it off the rubber spatula. This is great at room temperature, warm, or even right out of the fridge. Talk about diverse! Next time you are throwing or attending a party make this recipe. You will have lots of people asking for the recipe. No need to tell them it took less than five minutes to make. That can be our little secret.

INGREDIENTS
2 large cloves of garlic
1 jalapeño, deseeded, deveined, and chopped
1/2 c fresh cilantro
1 (15 oz) cans black beans, rinsed and drained
2 tsp cumin
1 1/2 tsp garlic salt
1/2 tsp chili powder
1/4 tsp dried oregano
1/4 tsp black pepper, ground
1 1/2 tbsp lime juice
1 tbsp balsamic vinegar
water

GARNISHES
cotija cheese, crumbled
a couple of slices of fresh jalapeño

STEPS

  • Place all of the main ingredients except the water into the blender or food processor and blend until well mixed.
  • Add 4 tablespoons of water and continue blending until nice and smooth. If necessary, continue adding water 2 tablespoons at a time until it reaches the desired consistency.
  • Transfer to a bowl and garnish with some crumbled cotija cheese and slices of fresh jalapeños.
  • Enjoy with some tortilla chips now or place in fridge until ready to serve.
Salads

Recipe—Fiesta Salad

When most people think of salads they think of a big pile of greens topped with a handful of other veggies and dressing. Well this is not your ordinary salad. It consists of avocados, tomato, cilantro, and a sweet onion all tossed in a lime olive oil dressing. No lettuce here! I always make this with my Rio Grande Spice Rub New York Steaks and Cornbread Muffins. Seriously amazing! I also love this recipe with a nice piece of grilled fish. This simple salad is made up of fresh summer ingredients and is so light, and refreshing. Perfect for those nights you want a quick and easy side dish but just don’t want to fire up the oven.

Note: Since avocados can become mushy and brown quickly, wait to add the avocadoes until right before serving.

INGREDIENTS
2 c cherry tomatoes, cut in half OR 2 large tomatoes, chopped
1/2 sweet onion, chopped
1/4 c cilantro, chopped
kosher salt to taste
1/4 c olive oil
1/4 c lime juice
2 avocados, chopped (see note above)

STEPS

  • In a medium bowl combine the tomatoes, onion, cilantro, salt, olive oil, and lime juice. Toss to combine.
  • Add the avocado last and gently stir it in.
Brunch

Recipe—Breakfast Pizza

I love breakfast and I love pizza. (Everyone does, right?) Put them together and you get the best of both worlds. Breakfast truly is one of my favorite meals but I just don’t take the time to enjoy it nearly enough. So when I can find recipes that are quick and awesome (like breakfast pizza) they are an instant fave. Come on, a savory breakfast pizza built upon a fluffy and buttery crescent crust topped with sausage, eggs, and melted cheese. I could seriously start every morning with this recipe.

INGREDIENTS
1 lb loose meat breakfast sausage
1 tube crescent roll dough (like Pillsbury)
1 c cheddar, shredded
6 eggs
1/4 c milk
1 tsp rosemary
salt and pepper

STEPS

  • Preheat oven to 400º.
  • Cook the sausage in a skillet over medium-high heat making sure to break up any large chunks until it is cooked thoroughly.
  • Transfer the sausage to a plate covered in paper towels to soak up the oil.
  • Unroll the crescent dough and lay it out in the bottom of a 9” x 13” baking dish and press the seams together to make one large sheet of dough.
  • Sprinkle the sausage evenly over the crescent dough.
  • Distribute the cheese over the sausage.
  • In a medium bowl whisk together the eggs, milk, rosemary, salt, and pepper.
  • Pour the egg mixture over the top making sure the pizza is evenly covered.
  • Bake the pizza for 15–20 minutes or until the crust is golden and eggs are set.
  • Remove form oven and allow to cool for 5 minutes before slicing and serving.

Recipe adapted from Bran Apetit.

Dinners

Recipe—Low Cal Cincinnati Chili

 

It’s the dreaded time of year where I make an effort to eat healthier with the hopes I can fit into the same shorts I was wearing last year. Don’t get me wrong, I love spring and summer, it is just such a disappointment when you go to put on your super cute shorts and they just don’t quite fit like they did the last summer. Blah.

This year I am determined to get better at cooking healthier meals that I, as well as my family, want to eat. I find that I frequently get into salad ruts. I am trying to get it out of my head that you can eat more than salads and still eat healthy and satisfying meals. So one thing I have been doing is substituting lean ground turkey and chicken for beef in more recipes. I made this Cincinnati chili with ground turkey and it turned out amazing. My husband and son didn’t even know it wasn’t beef. Point for mom!

The meat is cooked in so many spices that no one would know it wasn’t beef unless you told them. I love that this recipe is super flavorful and also satisfying and that it makes the whole kitchen smell amazing! Plus the leftovers for the next two days made awesome lunches at less than 450 calories a pop. #winning

Note: I am not from Cincinnati, nor have I ever had authentic Cincinnati chili. I know there are individuals who are very particular about their Cincinnati chili and how it is prepared. I am not claiming this as “authentic” Cincinnati chili, I am just claiming this to be a damn good recipe.

INGREDIENTS

2 tsp olive oil
1 lb ground turkey
1 tbsp garlic, minced
1 onion, chopped (divided)
15 oz can diced tomatoes
15 oz can kidney beans, rinsed and drained
1 1/2 tbsp Worcestershire sauce
1 tbsp red wine vinegar
1 tbsp chili powder
1/2 tbsp unsweetened cocoa powder
1 tsp cinnamon
1/8 tsp nutmeg
1 tsp cumin
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/2 c water
spaghetti noodles
cheddar cheese, shredded

STEPS

  • In a large pot heat olive oil over medium-high heat.
  • Place the ground turkey in the pot and cook for about 8–10 minutes making sure to break up the chunks with a spatula.
  • Add in most of the chopped onion and cook for 3–4 minutes. (Note: Save a couple tablespoons of the onion for garnish.)
  • Once the onion has had a chance to cook add in the tomatoes, beans, Worcestershire sauce, red wine vinegar, chili powder, unsweetened cocoa powder, cinnamon, nutmeg, cumin, black pepper, cayenne pepper, and water.
  • Bring the liquid to a boil and then reduce heat to a simmer.
  • Partially cover the pot and simmer for 45 minutes making sure to stir occasionally.
  • Add water as needed to keep the mixture “saucy.”
  • Serve the sauce over cooked noodles and garnish with shredded cheddar and some chopped onions.
Appetizers

Recipe—Herbed Cucumber Bites

I have been wanting to host a tea party type of event and this year Easter was the perfect occasion. We were just having a couple of people over so I did all sorts of small bites. So fun and classy! The cucumber rounds were one of my faves! They were so light and refreshing and reminded me of the typical cucumber sandwiches you would have at a tea party, minus the rye bread. These are definitely the perfect snack for bridal showers, baby showers, or an afternoon tea.

INGREDIENTS
8 oz block of cream cheese, softened
1/4 c fresh dill (or 1 tbsp dried)
2 tbsp dill pickle juice (just the stuff form the jar)
3/4 tsp onion powder
1/2 tsp garlic powder
pepper
1 green onion, finely chopped
1 cucumber, sliced
parsley to garnish (optional)

STEPS

  • In a medium bowl beat together the cream cheese, dill, pickle juice, onion powder, garlic powder, pepper, and green onion until smooth.
  • Transfer the mixture to a pastry bag or a Ziploc bag.
  • Pipe the herbed cream cheese mixture onto each cucumber round.
  • Garnish each cucumber with a sprig of parsley on top.
  • Serve immediately or cover and store in the fridge until ready to enjoy.