Tuesday, February 18, 2020

Baked Eggplant Parmesan Recipe

A classic Baked Eggplant Parmesan with breaded eggplants, marinara sauce, and hot bubbling mozzarella and parmesan. it is the ultimate Italian food . 

Make sure to serve this with another classic like my Caprese salad or Italian salad for the right meal!

Baked Eggplant Parmesan Recipe
Baked Eggplant Parmesan Recipe

Eggplant Parmesan may be a classic Italian casserole consisting of breaded and fried eggplants, marinara, and much of mozzarella cheese and parmesan, obviously. It’s just like the vegetarian version of chicken parmesan.

Eggplant parmesan actually tastes really almost like chicken parmesan. The eggplant itself features a mild flavor so it doesn’t happen an excessive amount of during this dish.

Baked Eggplant Parmesan Recipe


  • 2 eggplants
  • 3/4 cup all-purpose flour
  • 2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup Italian breadcrumbs
  • One cup Panko breadcrumbs
  • 2 large eggs
  • 2 tbsp milk
  • 1 Garlic clove pressed
  • 1/4 cup Olive oil
  • 2 cups marinara or spaghetti sauce
  • 8 ounces of fresh mozzarella
  • 1/2 cup grated Parmesan
  • 1/4 cup freshly chopped basil for garnish


  1. Slice eggplants into 1/4 inch slices then lay them on a baking sheet lined with paper towels and generously season with salt. Let them sit out for about 30 minutes to 1 hour to release bitter juices.
  2. Meanwhile, combine 3/4 cup all purpose flour, 2 tsp salt, and 1/4 tsp black pepper in a small bowl and set it aside.
  3. In another bowl combine 1 cup Italian breadcrumbs and 1 cup Panko breadcrumbs,
  4. In a third bowl combine 2 large eggs, 2 pressed garlic clove, and 2 tbsp milks
  5. Now begin dredging the eggplant in the flour Mixture, then the eggs, then the bread crumbs.
  6. Add 1/4 cup olive oil to a skillet, bring it to medium-high heat and brown both sides of the eggplant slices.
  7. Spread a thin layer of marinara or spaghetti sauce over the bottom of a baking dish. Mine was 9x13
  8. Now place the eggplants in a single layer into the baking dish and add 1 cup of marinara sauce on top. Then add 4 oz freshly sliced mozzarella on top along with 1/4 cup grated Parmesan.
  9. Now add another even layer of the fried eggplants on top and cover them with another cup of marinara, and the remaining 4 oz mozzarella cheese and 1/4 cup grated Parmesan.
  10. Bake the eggplant Parmesan in the oven at 400 degrees Fahrenheit for about 20 minutes. Then top it with some freshly chopped basil and enjoy

Sunday, February 16, 2020

Creamy Sundried Tomato Fettuccine

This creamy sundried tomato fettuccine goes to be your new favorite comfort pasta dish!

It’s an enormous guilty pleasure. I feel slightly better about the whole situation because I can’t ever eat the entire thing so really, it isn’t that bad, right?

Creamy Sundried Tomato Fettuccine
Creamy Sundried Tomato Fettuccine

Sundried tomatoes packed in oil or dried?
I have used both but to stay it on the “lighter” side, i like to recommend using dried.

The dried sundried tomatoes find yourself absorbing the liquid anyway and obtain reconstituted.

Certainly, you'll use those packed in vegetable oil but make certain to empty it off well!

Creamy Sundried Tomato Fettuccine


  • 3/4 pound dried fettuccine
  • 1 cup reserved pasta water
  • 2 tablespoons olive oil
  • 5 cloves garlic, minced
  • 1/2 cup sundried tomato halves, sliced
  • 1: 14.5 ounce can of petite diced tomatoes, drained
  • 1 tablespoon tomato paste
  • 2-3 tablespoons granulated sugar
  • 1/2 cup plain non-fat Greek yogurt
  • 1/4 cup light sour cream
  • 1 1/2 cups baby spinach
  • Salt & pepper, to taste
  • Crushed red pepper flakes, optional


  1. In a large stockpot, bring water to a boil, add 1 tbsp. of olive oil then add your fettuccine. Cook according to direction on the box then drain (reserving 1 cup of the pasta water) and set aside.
  2. In a small bowl, combine the plain Greek yogurt and light sour cream, mix together with a spoon and set aside.
  3. While the pasta is cooking, in a large skillet, add the remaining 3 tbsp. of olive oil to the skillet over medium high heat. Once the oil is heated up, add garlic and sundried tomato halves. Sauté until fragrant, about 2 minutes.
  4. Turn the heat down to medium low and gently add the diced tomatoes, tomato paste, and granulated sugar. Stir until well-incorporated.
  5. Swiftly whisk in the Greek yogurt and sour cream mixture. You'll want to slowly add it in but whisk fast to get it all incorporated well. After all of it has been added and combined, bring the heat up to medium high and let it simmer and thicken for about 5-7 minutes.
  6. Season the sauce with salt and pepper, to taste, then add in the baby spinach. Once the spinach has wilted, you may add in the cooked pasta and turn off the heat.
  7. Toss to coat the pasta. If the mixture seems too thick, this is where you can slowly add the reserved pasta water (DO NOT add the full cup all at once, pour slowly and stir and see if you need more).
  8. You may top with crushed red pepper flakes, if desired.
  9. Serve hot.

Cheeseburger Pie Recipes

Cheeseburger Pie is super easy and delicious! This yummy recipe is filled with cheesy beefy flavor that everybody loves.

Cheeseburger Pie
“This is that the BEST savory pie ever”, says my boyfriend, Matty. He loved this recipe such a lot that he ate almost the entire pie himself. i used to be ready to snag a bit and let me tell you, he’s right. It’s delicious!

Cheeseburger Pie Recipes
Cheeseburger Pie Recipes

I love the mouthwatering flavor of the meat and cheese. It really does taste sort of a cheeseburger. So good.

If you're trying to find a simple pie recipe, this Impossible Cheeseburger Pie is for you.

Cheeseburger Pie Recipes


  • 1 lb lean ground beef
  • 1 cup onion, chopped
  • 1 cup cheddar cheese, shredded
  • 1 cup milk
  • 2 tbsp onion soup mix
  • 1/2 cup Bisquick
  • 2 eggs


  1. Preheat oven to 400F.
  2. Add ground beef and onion to a large skillet and cook until beef is browned and onion is softened. Drain grease. Spread mixture in a 9-inch grease pie pan.
  3. Sprinkle cheese over meat.
  4. Add milk, onion soup mix, Bisquick and eggs to a medium bowl and whisk together to combine. Pour mixture in pie plate.
  5. Bake for 25 minutes. Let cool a few minutes before serving.

Mediterranean Couscous Salad

Meet my favorite couscous salad, featuring pearled couscous and colorful summertime produce. This Mediterranean-style salad is light, refreshing, and overflowing with colorful rounds of thinly sliced raw zucchini and yellow squash. That’s right, raw squash! It’s so good.

This salad is simply the type of meal I’m craving during this hot summer weather, and it might be perfect for your Fourth of July parties. 

Mediterranean Couscous Salad
Mediterranean Couscous Salad

Raw squash is sort of tasty, totally underutilized, and a pleasant alternative to cucumber. The trick for this recipe is to slice the squash into very thin rounds, so it offers a young , lightly crisp texture.

This couscous salad with raw squash and bold Mediterranean flavors may be a simple summer entremots. Close up a bowlful for a weekday lunch or serve with a glass of chilled Pinot Grigio or Sauvignan Blanc for dinner.

Mediterranean Couscous Salad

  • 1 ⅓ cup whole wheat Israeli couscous (or any other small pasta shape, you’ll need about 3 cups cooked)
  • ⅓ cup pine nuts
  • ⅓ cup extra-virgin olive oil
  • 2 to 4 tablespoons lemon juice, to taste (from 1 to 2 lemons)
  • 1 large shallot, finely chopped (about ½ cup)
  • 2 cloves garlic, pressed or minced
  • ½ teaspoon fine sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
  • 1 pint grape or cherry tomatoes, quartered
  • 4 ounces feta cheese, crumbled (½ cup)
  • ⅓ cup pitted and thinly sliced Kalamata olives
  • 1 medium zucchini, sliced into super thin rounds
  • 1 small yellow squash, sliced into super thin rounds
  • ⅓ cup (⅔ ounce) chopped fresh basil or flat-leaf parsley
  1. Cook the couscous until al dente, according to package directions. Drain off any excess water.
  2. Meanwhile, toast the pine nuts: In a large skillet over medium-low heat, warm the pine nuts until they’re turning lightly golden on the sides and fragrant (be careful not to let them burn). Transfer them to a bowl to cool.
  3. In a large serving bowl, whisk together the olive oil, lemon juice, shallot, garlic, salt and several twists of black pepper until combined.
  4. Add the couscous to the bowl and toss to coat with the dressing. Top the couscous with the toasted pine nuts, chickpeas, tomatoes, feta, olives, zucchini and squash, and basil. Stir to combine.
  5. Season with salt and pepper to taste, and add an extra tablespoon or two of lemon juice if it needs more brightness. For the best flavor, refrigerate for 30 minutes before serving. This salad will keep well, covered and refrigerated, for up to 4 days.

Friday, February 14, 2020

Chicken Breasts Stuffed With Prosciutto, Spinach & Mozzarella

These flavor-packed chicken breasts full of prosciutto, spinach and mozzarella cheese bring a simple but elegant dinner! Topped with paprika and Parmesan cheese, this stuffed chicken is certain to be a hit!

This stuffed chicken though. You’ll be impressed with yourself once you serve these babies up.

Chicken Breasts Stuffed With Prosciutto, Spinach & Mozzarella
Chicken Breasts Stuffed With Prosciutto, Spinach & Mozzarella

The salty bite from the prosciutto and therefore the gooey, melty mozzarella really make these something special.

The mozzarella cheese also acts as a binder and helps hold the spinach and prosciutto together, tucked neatly inside these stuffed chicken breasts.

And that paprika and Parmesan combo on top helps these get beautifully browned within the oven. My husband actually thought they’d been broiled!

Chicken Breasts Stuffed With Prosciutto, Spinach & Mozzarella

  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 4 thin slices prosciutto
  • 1/2 cup chopped fresh spinach
  • 4 (6 oz.) boneless, skinless chicken breasts
  • 1/2 cup shredded mozzarella cheese
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon paprika
  • 1/4 cup grated Parmesan cheese
  1. Preheat oven to 375. Line a baking sheet with parchment paper and set aside.
  2. Butterfly each chicken breasts and lay open like a book. (See how to butterfly chicken breasts for more details and step-by-step photos.)
  3. Sprinkle the inside of each chicken breasts with the salt, pepper and garlic powder.
  4. Lay a piece of prosciutto on one side of each chicken breast. Top with 2 tablespoons chopped spinach and 2 tablespoons mozzarella cheese each.
  5. Fold chicken breasts to close them up and lay on parchment-lined baking sheet.
  6. Drizzle the tops of the chicken breasts with olive oil then sprinkle with 1/4 teaspoon paprika each and 1 tablespoon Parmesan cheese each.
  7. Bake at 375 for 30-35 minutes, until chicken breasts are cooked through.

Carrot Cake Roll Recipe

This delicious Carrot Cake Roll recipe is everything you're keen on about classic carrot cake with cheese frosting rolled up into this cute dessert!

This recipe is everything you're keen on a few traditional pumpkin roll — the delicious cake , a decadent cheese filling, all bundled up together in one cute roll — but this one is formed with an incredible carrot cake rather than pumpkin. And once I say carrot, I mean many carrots. 

Carrot Cake Roll Recipe
Carrot Cake Roll Recipe

As I discussed in my step-by-step tutorial for a way to form a pumpkin roll, this recipe is additionally surprisingly easy to form . So if you're keen on carrot cake, grab some fresh carrots, and let’s rock and roll this cake!

To make the carrot cake roll, begin first by making your carrot cake base. Like any cake roll, you don’t need plenty of batter for the cake part. Just mix it up, then spread it call at a parchment-covered jelly roll pan (like this one). Bake until it’s cooked through.

Carrot Cake Roll Recipe

  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3 eggs
  • 1/2 cup cane sugar (or granulated white sugar)
  • 2 tablespoons avocado oil (or vegetable oil)
  • 1 teaspoon vanilla extract, homemade or store-bought
  • 2 cups shredded carrots (about 2–3 medium carrots)
  • 1 batch cream cheese filling (see below)
  • 1/4 cup powdered sugar for rolling
  • 1 cup powdered sugar, sifted
  • 8 ounces cream cheese, room temperature
  • 6 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  1. Preheat oven to 375°F.  Line a 15 x 10-inch jelly-roll pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out after baking.  (If you’d like the parchment to stick to the bottom of the pan more easily, sprinkle a little bit of water on the pan and then press the parchment paper on top of it.  You can also lightly mist the top of the parchment paper with cooking spray for easier cake release afterwards, although it’s not required.)
  2. Whisk together flour, cinnamon, baking powder, ginger, salt, nutmeg, and cloves (if using) in medium bowl until combined.
  3. In a separate large mixing bowl, whisk together eggs and sugar for 1 minute until thick. Add in the oil, vanilla and shredded carrots, and whisk until just combined. Fold in the flour mixture with a rubber spatula, and stir together until just combined.
  4. Spread the batter evenly into prepared pan.  Bake for 10 to 13 minutes, or until top of cake springs back when touched. Carefully lift the parchment paper and cake out onto a flat (and heat-safe) surface.  Then slowly, roll the cake — rolling from the short end to the short end — until it is completely rolled up.  Transfer the cake roll to a wire rack, and cool until it reaches room temperature.
  5. While the cake is cooling, make the cream cheese filling (see below).
  6. When the cake has reached room temperature, transfer the cake roll to a flat surface, and carefully it until it is flat again (or mostly flat, it’s ok if the ends curl up a bit). Spread the cream cheese mixture evenly over cake, leaving a 3/4-inch border on all sides.  Then carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove and discard it. Tightly wrap the pumpkin roll in plastic wrap and refrigerate at least one hour.
  7. Remove and unwrap the pumpkin roll and transfer it to your serving dish. Lightly dust the pumpkin roll on all sides with powdered sugar, if you would like.  Then slice* and serve.
  8. If you have leftovers, just re-wrap the pumpkin roll in plastic wrap and store in the refrigerator for up to 3 days.
  1. Whisk together cream cheese, powdered sugar, butter and vanilla extract until smooth. If the filling is too thin, add more powdered sugar. If it is too thick, add a half teaspoon or two of water.  (You want a medium consistency so that the filling is easy to spread, but not too warm or thin that it will ooze out of the cake when you’re rolling it up.)

No Knead Olive Bread

A crusty, artisan, easy to form greek olive bread with garlic and fresh oregano. No kneading required!

SO! I’m getting to say a couple of quick things about this delicious no knead olive bread then imma pass out.

No Knead Olive Bread
No Knead Olive Bread

First off, like its delectable predecessors, this bread requires NO kneading! All the artisan bread flavor and none of the trouble. Solid win amiright?

Secondly, UM OLIVES! have you ever ever known the wonder of a crusty outside, soft inside artisan bread with hunks of kalamata and castelvetrano olives? If you havn’t, get. On. It. I added a pinch of garlic powder and a few fresh oregano to actually bring out the Greek olive flavors.

Thirdly just trust. It’s delicious, it’s easy peezy, and I’m falling asleep while typing soooo I gotta bounce. No knead olive bread recipe coming right up!

No Knead Olive Bread


  • 3 cups all purpose flour
  • 1 3/4 teaspoon coarse salt
  • 1/2 teaspoon active dry yeast
  • 1 1/2 cups warm water
  • 1/2 cup 1pitted castelvetrano olives, roughly chopped
  • 1/4 teaspoon white sugar (for activing the yeast)
  • 1/2 cup pitted kalamata olives, roughly chopped
  • 1 tablespoon fresh oregano, roughly chopped
  • 1/8 teaspoon garlic powder


  1. Activate the yeast: Pour warm water into a small bowl. Sprinkle yeast on top. Add sugar and give the mixture a small stir. Place the bowl in a warm place for about 10-15 minutes. Be patient! If yeast is activated, you will see foam on top of the mixture, and even a few small bubbles. Also, if you take sniff, it will smell very much like yeast.
  2. In a large bowl, whisk together flour, chopped olives, garlic, oregano, and salt. Add water and yeast mixture and mix until just combined into a sticky, shaggy dough. Cover the bowl with plastic wrap and let sit for 12-18 hours. After the dough has risen for at least 12 but preferably 18 hours, it should look loose and very moist with plenty of bubbles on the surface.
  3. When the dough is ready, preheat the oven to 450˚F. Place a 6 to 8qt dutch oven or cast iron pot in the oven to heat up for 30 minutes before baking.
  4. Place dough on a well floured surface and, using plenty of flour on your hands, gently pat it into a ball shape. Place it onto a piece of parchment paper, sprinkle the top of the dough with more flour, and cover with saran wrap while you wait for your pot to heat up.
  5. Remove the saran wrap and place both the parchment paper and the dough into the heated pot so that the parchment lines the bottom. Place on a middle rack and cook, covered, for 30 minutes. Remove the cover and cook another 10-15 minutes, until bread is golden. Cool on a wire rack.

Thursday, February 13, 2020

Delicious Pesto Cheese Bombs

Ooey gooey melty Pesto Cheese Bombs with marinara sauce are super easy to form and can please any crowd. Make this appetizer for your next game day party!

I love me some bread and melted cheese. In fact, i feel cheesy bread deserves its own food group, very similar to bacon does. Refrigerated biscuit dough is one among those staples everyone should have in their refrigerator. If to not use it for its intended use, biscuits that's , that dough should be available for that emergency batch of Granny’s sour gourd that everybody likes to awaken to.

Delicious Pesto Cheese Bombs
Delicious Pesto Cheese Bombs

These cheese bombs are a thing of beauty. First of all, it doesn’t get much easier than cutting up some cheese , and if you’re a mom you most certainly have already got cheese sticks in your refrigerator. to form the pull apart, all you would like to try to to is wrap some dough round the cheese. BOOM. Done. But wait. you recognize they might be oh such a lot better with a touch something extra.

Enter the pesto. Don’t fret – you'll totally buy a bathtub of store bought pesto. Not a drag . Me? I just happen to possess a number of my homemade macadamia gouda pesto (aka highly addictive green crack) within the refrigerator that was just begging to be utilized in an application like this.

I decided to use the springform pan with a dish within the middle perfectly sized for a few warm marinara. I greased the edges therefore the dough wouldn’t stick then lined rock bottom with parchment. make certain to put a bit of foil on the rack below because this may ooze within the naughtiest of the way during the cooking process.

Delicious Pesto Cheese Bombs


  • 1 16 ounce package premade biscuit dough
  • 4 mozzarella string cheese sticks
  • 1/2 cup pesto
  • butter for greasing
  • 1 cup marinara sauce (warmed)


  1. Preheat oven to 350 degrees F. Place a ramekin or ceramic bowl in the center of a springform pan and grease the inside edges of the pan as well as the outside of the bowl to prevent sticking.
  2. Split each biscuit into two by dividing the layers, totaling 16 rounds of dough. Cut each of the cheese sticks into quarters. Wrap each chunk of cheese in the biscuit dough and seal edges to create a ball.
  3. Add pesto to a small bowl and roll each ball of dough in the pesto to coat. Add to the pan in a ring shape and cover with any remaining pesto. Bake with a layer of foil under the pan to catch any grease that might leak out for 35-40 minutes or until golden brown and some melted cheese is visible.
  4. Add warmed marinara to the center dish for dipping. Serve hot.

Wednesday, February 12, 2020

Vegan Mushroom Bourguignon

Rich and flavorful vegan mushroom bourguignon, perfect for any night of the week. A creamy and hearty vegetarian dish, with all the aspects of a supreme food. This recipe is of course gluten-free, dairy-free, soy-free, and straightforward to form.

If you’re unsure the way to pronounce the last word of this recipe name, you’re not alone. I had to find out also once I first found it. I guessed at the way to pronounce it and got nowhere on the brink of the right pronunciation. Since i prefer to be helpful in additional ways than one, it’s pronounced “borg-in-yon” in America and therefore the more classic French pronunciation.

Vegan Mushroom Bourguignon
Vegan Mushroom Bourguignon

Now that you simply skills to pronounce the crazy word, let me tell you what it's. This word and elegance of cooking specifically comes from the world of France called “Bourgogne.” This name directly translates into “burgundy.” bourguignon is popularly a dark brown but can appear burgundy thanks to the wine wont to make it.

This recipe is popularly made as beef bourguignon, which may be a stew-like dish, but it’s easy to mimic the meat flavors and make a vegan beef bourguignon instead or my version, of course.

Vegan Mushroom Bourguignon

Mushroom Bourguignon
  • 1 oz dried mushrooms OR 10 oz fresh sliced mushrooms
  • 1 tbsp oil
  • 1/2 large onion diced
  • 2 small/medium carrots chopped
  • 2/3 cup peas frozen (optional)
  • 3 garlic cloves minced
  • 3/4 tbsp fresh thyme or 1 tsp dried thyme
  • 1 tsp onion powder
  • 3/4 tsp sea salt or to taste
  • 1/4 tsp black pepper or to taste
  • 1/4 tsp smoked paprika
  • 1/3 cup red wine 
  • 1/2 tbsp tamari or soy sauce
  • 3/4 cup vegetable broth + 1/4 cup more if needed
  • 1/4 cup plant-based milk
  • 3/4 tbsp cornstarch or arrowroot flour
Mashed Potatoes:
  • 4 medium-sized potatoes
  • 1/4 cup coconut milk canned (see notes)
  • 1/2 tsp nutmeg or to taste
  • Black pepper & sea salt to taste
  1. You can easily switch between US and metric measurements underneath the ingredient list. This recipe has a video below for easy visual instructions.
  2. Soak dried mushrooms in warm water for about 15-20 minutes, then drain. Skip this step if you are using fresh mushrooms.
  3. Meanwhile, peel and chop potatoes, add them to a pot with water and salt. Bring to a boil. Cook on medium heat for about 15 minutes or until tender, drain. Transfer back to the pot, add coconut milk, nutmeg, black pepper, and sea salt to taste and mash with a potato masher (don't use a food processor or blender). Set aside.
  4. Heat oil in a pan over medium heat. Add onion and sauté for 4-5 minutes. Add drained mushrooms, carrot, peas, garlic, thyme, and all spices. Sauté for a further one minute, stirring frequently.
  5. Add red wine. Cook for about 2 minutes. Then add tamari (or soy sauce), and vegetable broth.
  6. Let simmer over low/medium heat with a lid on for about 10-12 minutes or until the carrots and peas are softened.
  7. Combine plant-based milk and cornstarch in a bowl, stir with a whisk until there are no lumps. Add the mixture to the pan and stir (the sauce will thicken). Let simmer for a few more minutes.
  8. Taste and adjust seasonings. Add more salt/pepper/spices if needed. Serve mushroom bourguignon with mashed potatoes and enjoy! Store leftovers covered in the refrigerator for up to 3 days.

Curried Cauliflower Rice Kale Soup

Kale soup with curried cauliflower rice is one flavorful healthy soup recipe to stay you warm this season. A simple vegan, Whole30-friendly, paleo soup recipe for a nutritious meal-in-a-bowl. Roasted curried cauliflower rice with kale and even more veggies to fill your bowl! You’ll want to form this delicious vegetarian kale soup recipe again and again! 

Soups on y’all! I desire Friday’s, during colder months, should be soup days. Or healthy soup days generally in order that you'll make an enormous batch and luxuriate in all weekend, right? Like as an example Curried cauliflower rice kale soup. It’s better than Campbell’s good. 

Curried Cauliflower Rice Kale Soup
Curried Cauliflower Rice Kale Soup

Today this Corny Cotter is teaming up with some pretty FABULOUS blogger babes! We’re bringing you a roundup of tasty healthy soups to form this season! I’ll start by sharing a touch the way to video of these AMAZING soups, then we will jump to my curried cauliflower rice kale soup at then end. Sound good?

Let’s face it, we started the week off right with a healthy Italian Sweet Potato spaghetti bowl, might also end it an equivalent way. Snappy, healthy, bowls of goodness! You recognize , to even out the chocolate caramel goodness within the middle.

Curried Cauliflower Rice Kale Soup

  • 5–6 cups of cauliflower florets (about 3–4 cups when “riced’).
  • 2– 3 tbsp curry powder or curry seasoning (turmeric should is usually included in the curry seasoning/powder)
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/4 tsp sea salt
  • 2–3 tbsp olive oil for roasting
  • 3/4 cup red onion chopped
  • 1 tsp minced garlic
  • 2 tsp olive oil or avocado oil
  • 8 kale leaves with stems removed and chopped
  • 2 cups (5oz) chopped carrots
  • 4 cups broth (vegetable or chicken if not vegan)
  • 1 cup almond milk or coconut milk (the drinking kind works best and is smoother).
  • 1/2 tsp red pepper or chili flakes (use less if you don’t want as spicy)
  • 1/2 tsp black pepper
  • salt to taste after cooked.
  1. preheat oven to 400F.
  2. In a small bowl, toss your cauliflower florets with the curry powder, garlic powder, cumin, paprika, salt, and 3 tbsp oil.
  3. Spread the cauliflower florets on a baking dish or roasting pan. Place in oven and roast for 20 -22 minutes until tender but not overcooked. slightly under cooked.
  4. Remove and set aside.
  5. While the cauliflower is cooling, prep the rest of your veggies but chopping them up on cutting board.
  6. Next place cauliflower florets in a Food Processor or blender and pulse a few times until the cauliflower is chopped or “riced.” See picture in post.
  7. Once all the cauliflower is riced and kale/veggies are chopped, prepare your cooking pot.
  8. Place onion, 2 tsp oil, and minced garlic in large stock pot. Saute for 5 minutes until fragrant.
  9. Next add in your broth, milk, veggies, cauliflower “rice,” and the red chili pepper and black pepper.
  10. Bring to a quick boil (make sure milk does not get too hot), then simmer for another 20 minutes or so until veggies are all cooked.
  11. Add dash of sea salt if desired once ready to serve.
  12. Garnish with herbs and nut/seed crackers crumbles.

Lentil Bolognese Recipe

This simple Lentil Bolognese recipe may be a fast weeknight-meal which with great care happens to be vegan and gluten-free. It's filled with taste and an incredible thanks to switch up pasta, also it comes together in under thirty minutes!

I knew it had been unbelievably simple to organize , but I really like it. The texture of this lentils does an incredible job at mimicking beef and comprise proteinso it truly is a whole meal.

Lentil Bolognese Recipe
Lentil Bolognese Recipe

Why this Lentil Bolognese Recipe is Good?

Beacause it’s vegan and gluten-free.
Making it a fast weeknight dinner, because it comes together in under half-hour.
The flavor is so delicious and it’s filled with protein into a vegetarian dish.
How to Store Lentil Bolognese?
You can store within the fridge for up to 3-days, but make certain to store any leftover pasta in an air-tight container.

Lentil Bolognese Recipe

  • 1 cup lentils (red or tri-colored) rinsed
  • 1 lb favorite gluten-free-pasta
  • 1 tsp oregano
  • 3 garlic cloves minced
  • ½ cup yellow-onion, diced
  • 1 cup white mushrooms, diced
  • ½ tsp red-pepper-flakes
  • 24 oz favorite pasta-sauce
  • 14 oz fire roasted diced tomatoes
  • ¾ cup water
  • salt and pepper
  1. Cook the pasta on the cooker as you normally would.
  2. In a large-skillet, add the garlic, onion, oregano, mushrooms, red-pepper, pepper and salt, combined with 1 tablespoon olive-oil, also saute about 3-5minutes till the mushrooms and onion are tender.
  3. Then add the tomato-sauce, diced tomatoes, water and lentils and stir to blend. Simmer mixture about 15-18minutes or till lentils are cooked, stirring occasionally.
  4. Serve lentil bolognese over pasta, sprinkle with extra red-pepper-flakes (+ parmesan cheese or even vegan) and enoy it!

Tuesday, February 11, 2020

West African Beef Kabobs

Peanut butter is my hero ingredient for breakfast and dessert, but also many stuff in between! 

The beef is just flavored with spread , ingredient and a couple of spices. and therefore the result's irresistibly juicy, spicy and tender beef!

West African Beef Kabobs
West African Beef Kabobs

Suya is one among the them, although we called it Seree in Sierra Leone. It’s basically spicy skewered beef that’s made with a tomato and peanut blend. 

This dish originated in Nigeria and that they call it the epitome of West African street food. The meat kabobs are very fashionable in Nigerian barbecue.

This recipe is all about the marinade. And therefore the hero within the marinade is that the peanut butter! 

West African Beef Kabobs

  • 1 small onion
  • 1 tablespoon tomato paste
  • 1 tablespoon olive oil
  • 2 teaspoons AllSpice
  • 1/2 teaspoon salt
  • 1 pound sirloin steak cut into 1 inch cubes
  • 2 tablespoons peanut butter unsalted
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon powdered ginger
  • Cooking spray
  1. In the bowl of a food processor, grate the onion until it's finely chopped. Add the peanut butter, tomato paste, olive oil, all spice, salt, crushed red pepper and powdered ginger. Continue to blend until the mixture is well combined and smooth.
  2. Transfer the sauce from the blender to a large bowl. Add the beef to the sauce and toss to coat. Cover and refrigerate for 20 minutes to allow the beef to marinade.
  3. When ready to grill, thread the beef onto wooden or metal skewers. Pour any leftover marinade on top of the beef kabobs.
  4. Preheat the grill to medium-high heat, and grease the grill with cooking spray.
  5. Cook on the preheated grill, flipping once, until meat is browned, about 10-15 minutes.

Easy Italian Salad Recipes

Italian Salad is fresh and crammed with crisp lettuce, ripe juicy tomatoes, olives, onions and in fact zesty pepperoncinis. We add during a simple homemade Italian vinaigrette for the right crisp Italian salad!

When we choose Italian, one among the items I anticipate to the foremost is endless bowls of fresh Italian Salad. Up there with a fresh Greek salad, this Italian salad recipe is one among my favorite fresh side dishes!

Easy Italian Salad Recipes
Easy Italian Salad Recipes

To turn this into an Italian salad , add in some cooked and cooled cheese tortellini or penne! We serve this with a simple Italian vinaigrette dressing (below) but you'll use any dressing you’d like from bleu Dressing to homemade ranch dressing!

How to Make Italian dressing
Homemade Italian dressing just takes a couple of minutes and a couple of ingredients. It are often stored in your fridge for up to 2 weeks, so it’s perfect if you would like to form quick weeknight salads!

You can find my favorite homemade Italian dressing recipe here. to form Italian dressing you’ll simply got to combine oil with vinegar and seasonings. Oil and vinegar (or vinaigrette) dressings can separate it’s important you include the teaspoon of dijon or a touch of honey (or even an ingredient like in Caesar salad dressing) to stay the mixture from separating.

Easy Italian Salad Recipes


  • 8 cups lettuce romaine or iceberg
  • 2 cups radicchio
  • 2 cups cherry tomatoes halved
  • 1/4 red onion thinly sliced
  • 1 cup seasoned croutons
  • 1/2 cup black olives pitted
  • 6 pepperoncini peppers
  • 1/4 cup shredded parmesan cheese or to taste
  • 1/2 cup Italian dressing homemade or store bought
  • 1 tablespoon fresh herbs parsley or basil


  1. Wash and dry lettuce and radicchio.
  2. Add remaining ingredients along with dressing to taste.
  3. Top with freshly shredded parmesan cheese.

Best Vegan White Mac And Cheese

Creamy and comforting - that is palms down the Best Vegan White Mac and Cheese! This best takes 20 minutes to prepare and is a crowd pleaser!

Mac and cheese has been the unmarried hardest recipe for me to recreate. I actually have tried heaps of recipes, and there may be just constantly something “off” about them. I don’t recognize about you, however the thought of creating potatoes and carrots right into a cheese-like substance sounds pretty a ways off the mark.

Best Vegan White Mac And Cheese
Best Vegan White Mac And Cheese

When making conventional mac, you start out with a roux – butter and flour. Well, that’s simple enough. Vegans have already mastered butter.

At this point, different vegan recipes would name for a butt-load of nutritional yeast. I know I can also stand alone inside the vegan network in relation to my opinion on nutritional yeast, however that stuff tastes NOTHING like cheese. I are aware of it has nutritional value, but I can’t get beyond the weird flavor.

Best Vegan White Mac And Cheese


  • 8 oz vegan cream cheese
  • 16 oz dry pasta
  • 1/4 cup vegan butter
  • 2 garlic cloves diced
  • 1/4 cup flour
  • 1/4 cup vegan parmesan
  • 1/2 tsp white pepper
  • 1/2 tsp ground mustard
  • 1/4 tsp garlic powder
  • 1 tsp lemon juice
  • salt and pepper to taste
  • 2 1/2 cups non-dairy milk unsweetened
  • Optional Toppings parmesan, tabasco, parsley, red pepper flakes


  1. Bring a large pot of water to a boil. Add pasta and cook according to package instructions. Drain and place pot back on the stove over medium-low heat.
  2. Add butter to the pan. Once butter has melted, add garlic and sauté for 30 seconds. Add flour and whisk until smooth and bubbly.
  3. Stir in milk 1/2 cup at a time, whisking constantly. Once heated through and thickened, add cream cheese and whisk until smooth. Add parmesan, white pepper, ground mustard, garlic powder, lemon juice, salt, pepper and tabasco. Stir to combine and taste sauce. Adjust seasoning as needed.
  4. Add pasta to sauce and stir to combine.
  5. Serve with any of the optional toppings and enjoy!

Monday, February 10, 2020

Tater Tot Chili Dog Casserole

Tater Tot hotdog Casserole may be a cheesy, savory, and fun new twist on tater tot casserole and chili dogs! This casserole is straightforward to form with leftover or canned chili!

Tater Tot Chili Dog Casserole
Tater Tot Chili Dog Casserole

It’s safe to mention that we love every version of Tater Tot Casserole in our house! make certain to undertake out all of my recipes for Traditional Tater Tot Casserole and Cheesy Chicken Tater Tot Casserole also as our weekend go-to Breakfast Tater Tot Casserole! 

I always keep a bag or two of frozen tots in my freezer in the least times, these casseroles are very easy for a final minute dinner that i do know everyone in my family goes to enjoy.

Tater Tot Chili Dog Casserole

  • 10 Hot Dogs Sliced
  • 1 25 Ounce Can Chili
  • 1 15 Ounce Can Chili
  • 1 1/2 Cups Shredded Cheddar Cheese
  • 1 Package Frozen Tater Tots
  1. Preheat oven to 350 degrees.
  2. In a large bowl mix together the sliced hot dogs, one cup of the cheese, and both cans of chili.
  3. Pour the chili mixture into a 9x13 inch baking dish.
  4. Top the mixture with an even layer of tater tots.
  5. Bake uncovered in preheated oven for 45 minutes.
  6. Top with remaining cheese and bake for 5 more minutes until cheese is melted

Friday, February 7, 2020

Baked Thai Peanut Chicken

These inside out chocolate chip cookies combine an upscale and fudgy chocolate cookie base, super soft and brownie-like centers, chewy edges, and sweet chocolate chips.

Easy to throw together, this is often my base chocolate cookie recipe. They’re as loved as my chewy chocolate chip cookies and as unbeatably rich as my homemade brownies.

Baked Thai Peanut Chicken
Baked Thai Peanut Chicken

This cookie dough is sticky, albeit you’ve chilled it. Expect to form a touch mess on your hands as you shape the cookie dough balls. Have a kitchen towel or towel nearby. I usually wipe my hands clean after every few cookie dough balls. Clean hands make rolling easier.

Though ultra soft-baked with chewy edges and fudge-like centers, these chocolate cookies aren’t anything new or groundbreaking. In fact, you would possibly actually recognize the bottom dough because it’s been my go-to chocolate cookie for years.

Baked Thai Peanut Chicken


  • 1/3 cup creamy peanut butter
  • 2 tablespoons soy sauce , low-sodium
  • 2 tablespoons honey
  • 5 chicken thighs , boneless skinless
  • 1/2 can coconut milk , 7 ounces
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon lime juice
  • 1/2 teaspoon sesame oil
  • 3 cloves garlic , minced
  • 1 tablespoon ginger , minced
  • cilantro , for garnish


  1. Preheat the oven to 375 degrees F.
  2. In a large bowl mix the chicken, coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, garlic and ginger.
  3. Place the chicken, smooth side down into your baking dish.
  4. Pour the sauce over it.
  5. Cook for 30-35 minutes or until the chicken is cooked through (to 165 degrees F).