I don’t think I’ve ever met anyone who didn’t like nachos. Even the pickiest kids are usually totally cool with chips covered in cheese. Thus, nachos may just be the perfect dish to bring to a party – and a cookout is no different because they also can be made on the grill.
I love making a big, loaded up tray for our family for dinner, but a nacho bar would be such a fun idea for a cookout! You could set up all the ingredients separately and use loaf pans for individual servings. Write names on the foil covering to keep track of everyone’s custom orders!
This winter has been crazy. Here in central NJ, we’ve seen more snow this year than we have in at least a decade. The kids no longer get excited when it’s snowing – it’s happened than often. And I know other parts of the country are dealing with an unexpectedly harsh season too, and not fairing as well as we have been.
I take heart knowing spring is around the corner.
Even with spring on the horizon, it’s still soup weather. Lots of my favorite soups are very wintery – so I decided I needed one that was more spring-appropriate. This vegan soup is packed with spring veggies – and flavor.
How’s your pandemic cooking fatigue? Yes, it’s a real thing. Chances are even if you dove into cooking projects with gusto back in March, it’s not bringing the same joy.
You know what? It’s okay. It’s okay to dial back. It’s okay to ask to share the load. It’s okay to take the easiest option.
I found myself burning out hard a little more than a month ago, so I made a conscious effort to switch up my meal planning. After I pick our meals for the week, I sit with the list and go though asking – what can I do to make this easier? In many cases, that means putting off new blog experiments for things I know will work.
How do you turn enchiladas into a breakfast food? Wrap your favorite omelette fillings in tortillas, then pour egg over the top and bake. The result are these brunch-perfect enchiladas.
The egg mixture flows into the tortillas making each a perfect little bundle. They’re perfectly portioned and easy to serve for company – but they also reheat like a dream so you can make them for yourself and enjoy all week!
Today is the first Friday of Lent, so I’m kicking off my annual Lenten project – sharing meatless meals every Friday. What began as simply a way to keep from eating plain spaghetti and pizza every Friday has grown into one of my favorite yearly blog projects.
But, nine years on, how do I keep this series fresh? I’ve spent a bunch of time thinking about our family’s current needs and how to get them to reflect in my meatless Friday posts.
It’s National Pizza Month – a holiday my kids can really get behind. Even as “good eaters”, they’re not immune to the lures of a good pie, and when tasked with picking dinner, they’ll pick pizza 99% of the time.
But, they rarely want anything other than cheese pizza, which is why I got excited for this linkup – an excuse to make a blog worthy pizza? Sold.
This pie is delicious, but the onions are what really sold me. Hitting them with the balsamic vinegar at the end add such a great depth of flavor – and they pair brilliantly with the bacon and spinach. This is easily one of the best pizzas I’ve ever made!
And if you want more reasons to celebrate this month, here are a few from my fellow blogger friends:
Caramelized Onion, Bacon & Spinach Pizza (adapted from Cooking Classy) Makes 1 12″ Pizza
1 lb. pizza dough or a prepared crust
1/2 lb. bacon, cooked and chopped
1 Tbsp. olive oil
1 large red onion
Salt and pepper, to taste
1 tsp. sugar
1 Tbsp. balsamic vinegar
1/3 cup frozen spinach, thawed and rung out well
2 Tbsp. butter
1 clove garlic
2 Tbsp. flour
3/4 cup milk
6 oz. shredded mozzarella cheese
2 oz. shredded Parmesan cheese
Preheat oven to 475 degrees. Put your pizza stone in the oven, if you have one.
In a skillet over medium high heat, heat the olive oil. Slice the onion thinly and add to the pan. Season with salt and pepper. Cook until onion is soft then stir in the sugar. Cook for another 5-10 minutes, until caramelized. Stir in the balsamic vinegar and cook another minute. Remove from heat and set aside.
Roll out the pizza dough into a 12″ round.
In a small saucepan over medium heat, melt the butter. Whisk in garlic and flour and cook for one minute, stirring constantly. Slowly whisk in the milk. Season to taste with salt and pepper. While stirring constantly, bring to a boil.
Spread the garlic sauce over the prepared dough. Top with half the mozzarella and half the Parmesan. Sprinkle bacon, onions, and spinach evenly over the pizza. Top with remaining cheese.
Bake for 8-12 minutes, until the crust is golden and the cheese is melted.
This post is sponsored in conjunction with AppleWeek . I received product samples from sponsor companies to aid in the creation of the AppleWeek recipes. All opinions are mine alone.
For me, it is so, so easy to go into these event weeks and make all sweet dishes. The desserts are always a treat and while #appleweek is a great excuse to try out some really fun ones, I always try to make a conscious effort to work in some savory things too. Getting to try out this Swiss Diamond XD Nonstick Roasting Pan was a great reason to make this gorgeous chicken for our dinner one night and it was so, so good.
Because you’re starting with a whole, fresh chicken, it does take longer to cook – but the time is largely hands off. I threw potatoes, onions, and apples in the pan too, so this was pretty much a on-dish meal for us – I just added a simple side salad.
Also, this pan is totally dreamy. I never knew a roasting pan could cook so evenly! Or clean up so easily! While I’ve typically only used my roasting pan for holiday turkeys, this pan will surely be in heavy rotation around here.
You can enter to win a cookware set from Swiss Diamond, and lots of other great prizes from #appleweek sponsors, here: a Rafflecopter giveaway
3-4 lb. whole chicken
1 lb. new potatoes
1 onion, cut into wedges
2 apples, cored
2 Tbsp. olive oil
Salt and pepper, to taste
1 sprig rosemary, removed from the stem and roughly chopped
1 cup apple cider
1 1/2 Tbsp. brown sugar
1 Tbsp. sherry cooking wine
1 tsp. grainy mustard
Preheat the oven to 425 degrees F.
In the bottom of the roasting pan, combine the potatoes, onion, apples, and 1 Tbsp. of olive oil. Toss to evenly coat and season with salt and pepper. Place the chicken on top. Rub with remaining olive oil. Season with salt and pepper and liberally sprinkle with rosemary.
Cook the chicken for approximately 1 hour 20 minutes, until a meat thermometer reads 165 degrees.
About a half hour before the chicken is done, combine the cider, brown sugar, sherry cooking wine, and mustard in a small saucepan. Bring to a boil, then reduce heat to low and simmer for 5-10 minutes. Remove from the heat and let cool, whisking occasionally, until thickened, about 10-15 minutes.
When the chicken is done, pour the cider glaze evenly over everything, and tent the pan with foil. Let rest for 10 minutes before carving.
Want to see what other apple dishes are cooking up today? Here are Thursday’s Recipes:
Disclaimer: Thank youAppleWeek Sponsors: Swiss Diamond, Nordic Ware, Envy Apples, Imperial Sugar, The Spice House, Rodelle Vanilla, Flahavan’s Irish Oats and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek recipes. All opinions are my own. TheAppleWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. TheAppleWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the AppleWeek posts or entry.
Disclosure: This post is part of the Tresomega Nutrition Blogger Recipe Challenge. I received complimentary products to use in this post. All opinions are my own.
My last Tresomega for the week is a quick and easy weeknight dinner that’s also healthy! This mustard sauce is a great way to add a lot of flavor without adding a lot of calories. My kids (and us adults) gobbled it up!
Again, I was super impressed with Tresomega’s pasta. It’s gluten free, but we honestly wouldn’t be able to tell if we didn’t already know!
For more recipe inspiration, you can visit them on Facebook and Twitter. You can purchase Tresomega products at: Tresomega.com. Sams.com, Amazon.com and Walmart.com.
Pasta with Chicken Sausage and Creamy Mustard Sauce (a Kate’s Recipe Box original) Serves 4
1 box Tresomega Gluten-Free Organic Quinoa Fusilli Pasta
1 Tbsp. olive oil
12 oz. chicken apple sausage, coin sliced
2 green peppers, chopped
1 onion, chopped
1/3 cup Dijon mustard
1/4 tsp. paprika
1/4 tsp. salt
1/8 tsp. pepper
1 1/2 cups chicken broth
Prepare the pasta according to package directions.
While the pasta cooks, heat the olive oil in a large, deep skillet. Add in sausage, peppers, and onion and cook until the onion is translucent. Stir in the mustard, paprika, salt, and pepper and cook for 1 minute. Slowly whisk in the chicken broth, scraping up any browned bits.
Bring to a boil, then reduce heat to low and let simmer for about 10 minutes.
I love a good freezer recipe – and I love that this one isn’t your typical casserole or soup. Now, don’t get me wrong – there are plenty of casseroles and soups in my freezer – but this is a great choice for nights when you just want something different.
I generally make these in batches of 4-5 dinners. You can swap out the protein, too – pork, beef, and shrimp all work well here! It’s also a great one to get the kids to help with. Jake can help with the measuring and dumping; Julie helps shake all the ingredients up!
In a gallon zipper bag, toss together the rice, peas and carrots, onions, chicken, and seasoning. Shake well to combine. Seal, label, and freeze.
Thaw in refrigerator overnight.
Heat 1 Tbsp. oil in a large skillet. Dump rice mixture into the skillet. Cook and stir over medium heat, breaking up any chunks of rice, until hot – about five minutes. Push rice mixture to the side of the skillet. Add 1 Tbsp. oil to the empty side of the skillet and add eggs. Cook and stir until eggs are thickened but still moist. Combine eggs with the rice mixture. Turn off the heat. Stir in soy sauce and pepper. Serve.
Fried Rice Seasoning
¼ cup garlic powder
4 tsp. ginger powder
2 tsp. sugar
2 tsp. salt
2 tsp. black pepper