So, let’s talk about school. Are you going back? Distance learning? Homeschooling? Something else? It is, for sure, an emotional minefield for so many people. If you’re still figuring things out, I’m sending you big, virtual hugs.
One thing I’ve been hearing a lot is about lunch – some schools are requiring packed lunches, some are sending the kids home early so there will be no lunch served. Lunch so often feels like an overlooked meal – but I believe it’s one we’re all going to be thinking about this year.
I’m a huge fan of make-ahead lunches. Something I can whip together in a big batch and serve all week – and this pizza-inspired pasta salad is just that.
We put in a big garden this spring. It’s something we’ve had plans for but with quarantine, we finally made the jump and did it. We knew it would be a learning year – and it is. I’m having more fails than successes.
One huge success? Our tomatoes.
This simple salad is one of my favorite ways to use up our tomatoes. If you’re going to make this, I highly suggest using tomatoes from a farm or your garden – they’re just so good right now!
Despite being great eaters and willing to try almost anything, my kids will still always pick pizza – which means we end up infusing pizza flavors into many different forms in our kitchen!
These pizza waffles first entered into our regular rotation when we were redoing the kitchen in our first home and needed meals that didn’t require the oven. Many years and two kids later, they’re still a favorite.
This post is sponsored in conjunction with#NationalSlowCookerMonth. I received complimentary product from sponsor companies to aid in the creation of the #NationalSlowCookerMonth recipes. All opinions are mine alone.
I’ve been making a lot of soup lately. A lot. And to me, there’s no better accompaniment to a bowl of soup then a warm roll. But warm, fresh rolls made in the slow cooker? Total game changer.
Yes, these awesome, cheesy dinner rolls are made in the slow cooker! It is #NationalSlowCookerMonth after all!
We have a few more weeks of summer here, so I haven’t quite wrapped my head around back-to-school. We’re entering a brave new world this year – Kindergarten! – and I’m not ready to give up our relaxed summer schedule.
I know a lot of our friends are starting to head back, though, and I’ve gotten quite a few requests for easy back-to-school dinners. This dinner is perfect – easy, but still full of the fresh flavors of the season.
This dump-and-bake pasta couldn’t be easier – you don’t even have to pre-cook the pasta! We used leftover grilled chicken, but you could use a rotisserie chicken too. This is also easily made vegetarian by skipping the chicken and using vegetable broth instead.
A few minutes to chop and assemble and then your hands are free to help with homework or spend some quality time with the little ones who have been at school all day!
Happy National Soup Swap Day! It’s seriously one of my favorite days of the year.
I mean, really, what is better than getting together with your friends on a chilly January Saturday and eating lots of soup?
This Slow Cooker Pepperoni Pizza Soup is my contribution to this year’s soup swap. Since it’s essentially pizza in a bowl, it’s a crowd pleaser – and especially a hit with the kids.
Are you ready for Halloween? We’re in full Halloween mode here. We’ve had trunk or treats the last two nights, and more fun planned for next week – but we’re getting slammed by a nor’easter this weekend so we’re taking it slower.
Which means it’s the perfect weekend for a fun, festive breakfast.
When Sue of Palatable Pastime suggested doing a #DeadAndBreakfast event, I was all in. Combining breakfast and Halloween? How can you go wrong!
These festive pastries are scrambled eggs with spinach and Mozzarella wrapped up in puff pastry. The spinach gives the eggs the fun green color, but if you’re not a fan you could always leave them yellow – or use a little food coloring.
Breakfast Mummy Pastries (a Kate’s Recipe Box original) Serves 8
9 eggs, divided
1/4 cup heavy cream
1 cup frozen chopped spinach, thawed and drained
1/2 cup shredded mozzarella
1 package puff pastry sheets
1 tsp. water
16 sliced olives
Preheat the oven to 400 degrees.
Lightly beat 8 of the eggs.
In a blender, combine the heavy cream and spinach until thoroughly pureed. Whisk into the eggs.
In a large skillet, scramble the eggs. At the end, stir in the cheese to melt.
Unroll the puff pastry onto a cutting board and cut each square into 6 rectangles – 12 total.
Lay out 8 of the rectangles on a parchment-lined baking sheet. Cut the remaining 4 into strips. Top each rectangle with the eggs, then use the puff pastry strips to create a mummy-wrap pattern over top of them, pressing the edges into the bottom puff pastry to seal.
Beat the remaining egg with water and brush over the top of the pastry. Add olive eyes.
Bake for 15-20 minutes, until puff pastry is golden. Serve immediately.
I am in total denial that it’s Labor Day weekend. Where did my summer go?!
The bucket lists we created at the beginning of the summer still have a lot that needs to be checked off, so we’re spending the long weekend concentrating on family time and checking off a few last items. Oh, and there will be plenty of grilling.
If you’re looking for something fun-but-easy to make this weekend, these burgers are a great candidate – especially if you have a whole bunch of basil to use up. The addition of the basil makes these fresh and perfect for the end of summer.
Basil Burgers with Sundried Tomato Mayonnaise (adapted from Taste of Home) Serves 6
1/4 cup sun-dried tomatoes (the dried kind – not packed in oil)
1 cup boiling water
1 cup mayonnaise
2 tsp. Worcestershire sauce
1/4 cup fresh basil leaves, coarsely chopped
2 tsp. Italian seasoning
2 garlic cloves, minced
1/2 tsp. pepper
1/4 tsp. salt
1 1/2 lbs. ground beef
Fresh mozzarella, for serving
Hamburger buns, for serving
Add the dried tomatoes to the water and let sit for 5-10 minutes. Drain and add the tomatoes to a food processor, along with the mayonnaise. Process until smooth.
In a large bowl, combine the Worcestershire, basil, Italian seasoning, garlic, salt and pepper. Break up the ground beef over the spices, and mix until well combined. Divide into 6 equal balls, and form into patties.
Grill over medium-high heat for approximately five minutes per side. Add mozzarella during the last minute and allow to melt.
