Brown butter is all the rage right now. I have used it a couple times in cookies (Brown Butter M&M Cookies & Brown Butter Chocolate Chip Toffee Cookies). Today though, I am giving it to you in a savory dish. A super quick, (like under 20 minutes quick) and easy dinner.
Thanksgiving is this week, are you ready? Are you ready for all the leftovers? Well this year the #SundaySupper team is here to help. We have about 50 recipes to help you use up those leftovers. And not just turkey sandwiches
I have had this recipe bookmarked forever! Originally it was made with chicken, but it works great for leftover turkey. It puts a whole new spin on your Thanksgiving dinner. The base of this pie is a box corn bread mix. You mix in a can of cream style corn. This would be another great opportunity to use up some leftovers. If you have any kind of corn left from your dinner, just mix that in. My family makes a creamy, cheesey corn dish for the holidays. I would use that in a heart beat instead of having to have a can of corn on hand.
This came together very quickly. In my head I thought it was going to be more work than it was. After about 10 minutes of work it was baking in the oven, and we were waiting for ooey, gooey, sauce, cheesey goodness. A little heat from the enchilada sauce, cornbread, and spiced turkey make for a great dinner. This was a hit in my house, and will be made again and again (with turkey or chicken.
Soup weather is here. I am actually excited about this, because I have so many soup recipes I want to try this year. And after today, that list is going to grow. This week Susan from The Girl in the Little Kitchen is hosting a “Dishes That Keep You Warm” event. So don’t miss all the great soul warming dishes at the end of this post.
I haven’t made Chicken Tortilla Soup in forever. I made it years ago, loved it, and quickly proceeded to never make it again. Makes perfect sense, right? Ok, well maybe not, but I was determined to change that this year. So when this event came up, this was the first thing I thought of. It is a little spicy, super adaptable to what you like, and full of toppings (one of my favorite parts of soup).
I garnished mine with avocado, red onion, tortilla strips, cilantro and lime wedges. The lime adds a great freshness, and a little tartness to the soup. Sour cream would be great if you don’t like a lot of heat, to help cool it down. I am not a fan of black beans, so I left that part out, but feel free to add a can of black beans to the soups. Or bell peppers if that is what you like. Really, anything goes here! I have the leftovers in the freezer right now, can’t wait for a cool night to bring it out again.
Breast Cancer Awareness Week continues. Today we are moving on to something healthy. Walnuts. Did you know that walnuts contain the most antioxidants of all nuts. Antioxidants help protect the body for the cellular damage that contributes to breast cancer, other cancers, and heart disease. Walnuts are also the richest in omega-3 fatty acids, which help fight inflammation. Plus they are a great way to get healthy unsaturated fats, which are usually found in fish.
I thought this pasta was perfect to highlight the walnuts, and get a healthy meal. It is meat free, but still filling from the nuts. You could use any veggies here. Saute them in heart healthy olive oil, and serve over whole grain pasta. A little bit of arugula mixed in would be wonderful. Arugula is a rich source of certain phytochemicals that have been shown to fight cancer-causing elements in the body. Arugula is also a great source of folic acid and Vitamins A, C and K. It is one of the best vegetable sources of Vitamin K, which provides a boost for bone and brain health. So this really could be a powerhouse of a meal.
I made this for lunch one day, and I loved it. I am honestly not a huge fan of walnuts, but sauteed in the olive oil, with the pasta, and the zucchini it was just perfect. A little crunch, and little chewy, salty, savory, and just good! I think even my meat loving husband would be a fan of this one. As soon as I get more walnuts, I will be making it for him.
It is starting to cool down in the evenings here. Perfect weather for a comforting bowl of soup! I am excited for soup weather this year, I have so many that I want to make. This is one that my husband sent to me, probably a year ago. So it was time that I did him a favor and made it.
It is basically chicken and rice soup, but with lots of ginger. Because this is such a basic soup, you could take the opportunity to add any veggies your family likes. Carrots, celery, bell peppers, peas… you name it, it would work. I took the easy way this time, and just topped the bowls with thinly sliced red bell peppers and green onions.
The ginger is just soothing in this soup. I don’t know of another way to describe it. I took a bite, and it was just comforting, and warm, and soothing. I currently have 8 single serving containers of this in my freezer. I love to stock my freezer with soup for quick dinners, or lunches all winter. Serve with a little bread, and I am in heaven!
Do you ever see recipes, and immediately make them? Sometimes I come across a recipe that is so perfect, I have to make it right away. This was one of those. Cassie made a version of this pasta, and I knew we would love it. My husband loves just about anything with balsamic vinegar, and I couldn’t believe I hadn’t thought about doing this yet.
My husband isn’t all about lots of veggies and no meat, so I had to switch it up a little. I used some spinach & artichoke chicken sausage I had in the freezer, and just a few veggies. This was amazing. Balsamic vinaigrette is one of my favorite dressings, so adding it to pasta was only natural. The chicken sausage makes it a heartier meal, but still good for you.
I have made it a couple times already, and I know it will be a staple in our house. You could switch up the veggies to just about anything you have on hand, or what is in season at the time. Leave out the meat, and this would be a great cold pasta salad. I served with a little grated Parmesan cheese, but Cassie used goat cheese. So feel free to switch it up!
Who doesn’t love it when dinner comes together with just a few ingredients? For me that usually means less dishes, less clean up, and dinner is on the table quickly. All good things. This week that is the theme for #SundaySupper. Dinners, breakfasts, desserts, appetizers and more, all of them with 5 ingredients (water, salt and pepper don’t count) or less.
I made this quick and easy pasta dish, that is full of lots of flavor. This was my first attempt with kale, and I was a little nervous. But it worked perfectly with the pasta and sausage. I know I will be buying kale again and trying it in more recipes. I used hot Italian sausage, so it would have a little kick, without added ingredients. Italian sausage, or any sausage really, is great because it has lots of seasonings already in there. So it cuts down on what you have to add to the dish.
We eat a lot of pasta here. This is a great one now that the temperatures are starting to cool down at night. Creamy, spicy, and just a comforting dinner. If you can’t find kale, I think that spinach would hold up well in here as well. I don’t have much experience with dark greens, so maybe another green would work well too. Try it, and let me know!
Posted in Dinners
Tagged #sundaysupper, 5 ingredient meals, Dinners, Italian sausage, kale, kale and sausage, pasta, pasta with kale, sausage, spaghetti, weeknight dinners
I don’t know about you, but I am always looking for new ideas for dinner. We eat a lot of chicken, but I try to change it up as much as possible. Stir fries are an easy way to do that, but even that can get a little old sometimes. Plus I like it to be good for you, so sometimes that can be limiting. Not too much cream, or butter, or cheese – you know the good stuff I gotta save my calories for dessert!
As soon as I saw this recipe, I knew I had to make it. It was so colorful, full of veggies, and lots of flavor. And….it is good for you! It took awhile before I finally got around to making it, but it was worth the wait. It is a simple, quick, weeknight meal that you can throw together in under 30 minutes.
I used rice noodles that you would make Pad Thai with, because that is what I had. But really any noodle would work here, vermicelli, spaghetti, lo mein, whatever! My husband liked to drizzle some hoisin sauce on his. I tried that with the leftovers, and it really was a nice addition.
I hope everyone had a wonderful Labor Day weekend, and was able to enjoy a day off yesterday. We had a relaxing weekend at home, probably our first one since we have moved. We did a little around the house, but that was it. We did manage to go shopping and buy more stuff for our house though, can’t seem to go a day without that happening
The one bad thing about having a holiday on a Monday, means the week is shorter and busier. Stir fry’s are a great quick dinner to help get your week off right. In about 20 minutes you can have dinner on the table, and a happy family. The best thing about a stir fry is you can use whatever you have on hand, and whatever you like. The original recipe called for red bell peppers, I don’t like them, I left them out.
Cooking Light is one of my go to recipe sources, and this is another recipe that does not disappoint. It has a little heat, a little sweetness, and is a quick and easy dinner. I have some peas growing in my garden, so I know I will be making this again soon with fresh snap peas. To add more depth of flavor add in two teaspoons of sesame oil to your rice before serving. Makes it just a little extra special.
My parents got here yesterday! They brought my Grandpa and are visiting for a few days. My 7 year old is more than thrilled to have them here, and have someone to play with him all of the time. Yesterday we went to a Colorado Rockies game, my 7 year olds first professional game. He was so excited to go, it didn’t matter who won, where we sat, or anything.
Hotdogs and burgers are the perfect ballgame food. I love a good burger, but I do like to change things up and do chicken or turkey sometimes. I haven’t made chicken burgers in forever! Not sure why, but they have never made an appearance on here before. I used to make different versions of them at least once a week, but for the last year they have just fallen off the map. After these, hopefully they will make their way back.
We like things spicy here, so this chipotle cream was the perfect topping. The burgers themselves have some heat too. They can be done on the outdoor grill before the summer ends, or with a grill pan on the stove works equally well. The leftover sauce would be great for chips, or on a turkey sandwich for lunch the next day. It has a great smokey, spicy flavor that works well with lots of things.
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