Every Sunday night is pasta night in my house. Most of the time, that means taking out a batch of tomato sauce from the freezer and cooking whatever dry pasta we have one hand, but it’s nice to switch it up every now and then, like making this recipe for Mexican Spaghetti Squash Egg Boats.
I have never worked with spaghetti squash before, so I thought Sunday night would be a great time to try it.
This recipe for Mexican Spaghetti Squash Egg Boats tops the spaghetti squash with a flavorful chunky salsa, plus an egg that is cooked to over-easy (slightly runny), and then (if you are in the mood) topped with cheese and avocado slices.
These Mexican Spaghetti Squash Egg Boatss are very hearty without being too heavy. They take some time to prepare, so these are good for a weekend meal rather than trying to make these on a busy weeknight.
Note: I was sent a Rubbermaid’s Easy Find Lids 20-Piece Storage Set to review. All opinions are mine alone.
We have had a pretty moderate fall so far, but the cold weather isn’t too far off. This time of year, I like to fill my freezer with different meals so I always have comfort food on hand for busy weeknights. One of my favorites, of course, is chili.
Rubbermaid Easy Find Lids are a life saver – I typically just keep the containers from take out and they are all just shoved into a cabinet net to my stove, with no organization to them whatsoever. So i spend a good 10 minutes finding the right top to go with whatever container I’ve chosen. Rubbermaid’s storage set takes the annoyance out of trying to find the right top — the Lids snap on to the bottom of their respective containers so you can find them in no time! The containers also nest inside each other so you can have a small stack of all of your containers and lids in one spot.
The 20-piece set comes with 3 (0.5 Cup), 3 (1.25 Cup), 1 (2 Cup), 2 (3 Cup), 1 (5 Cup), and 10 respective Easy Find Lids. The plastic is dishwasher, freezer, and microwave safe and is also BPA-free.
On to the recipe! This time around, I went for a classic – ground beef and beans with some bratwurst meat for additional flavor (I used beef bratwurst, but you can use any type you’d like).
Ingredients:
1 tablespoon unsalted butter (omit for dairy free)
1 tablespoon olive oil
2 pounds ground beef
1 pound bratwurst, removed from its casing
5 garlic cloves, minced
1 onion, chopped
1 chipotle from can of chipotles in adobo sauce, finely chopped (seeds removed if preferred)
1 tablespoon adobo sauce from can of chipotles in adobo
2 red bell peppers, chopped (or whatever color you prefer)
2 (15.5 oz) cans red kidney beans, drained
1 (15.5 oz) can black beans, drained
1 (28 oz) can crushed tomatoes
1 (28 oz) can diced tomatoes, undrained
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon ground chili powder
1 teaspoon cumin powder
1/2 tablespoon dried parsley
1/2 tablespoon dried basil
1/2 teaspoon cayenne
1 cup beef stock
1 tablespoon espresso grounds
For garnish: 1 tablespoon fresh cilantro, chopped; 4 oz sour cream; 4 oz cheddar or pepper Jack cheese, shredded
Shakshuka (or shakshouka) is an Israeli breakfast dish of eggs poached in a chunky tomato sauce with spices. It’s a favorite of mine, and easily works as a “breakfast for dinner” option for a busy weeknight.
This recipe can be easily customized to suit your tastes. My version below, adapted from a Cooking Light recipe, has a bit of a Middle Eastern take to it, but could also be made more Mediterranean by adding in olives and fresh basil.
Shakshuka is awesome on it’s own, but is even better with pita or crusty bread, or spooned over rice to soak up the flavors of the dish.
Ingredients:
1 tablespoon olive oil
1 red bell pepper cut into thin strips
1 green bell pepper cut into thin strips
1 yellow or orange bell pepper cut into thin strips
1 red onion, sliced
3 garlic cloves, minced
salt and pepper, to taste
1 (29 oz can) tomato puree
1 teaspoon smoked paprika
1 teaspoon cumin
a few drops hot sauce, or to taste
4 large eggs
1 teaspoon fresh thyme leaves
2 tablespoons crumbled feta cheese (omit to make dairy free)
2 cups prepared white rice (optional)
pita or crusty bread for dipping (optional)
(note: this recipe is gluten free if served with rice rather than bread)
Messaging below is intended for ages 21+ and is intended to be enjoyed responsibly, in moderation. This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #OktoberOnTheFarm #CollectiveBias
I’m celebrating Oktoberfest a bit late on my blog, but the weather has just starting feeling fall-like this week! Oktoberfest is a 16-day festival held in Munich, Germany at the end of September/beginning of October that is famously known for its beer drinking and accompanying eats.
When I think of Oktoberfest, I immediately imagine beer, pretzels, and yummy wursts (or sausages). One of my favorite sausages (although it’s not German) is Kielbasa, especially when grilled.
Hillshire Farm® Polska Kielbasa is made with beef, pork, and turkey with a blend of natural spices to really bring the flavor. I wanted to play off of the smoky flavor as well as pay tribute to Oktoberfest with a Beer and Cheddar Soup to pair with the Grilled Polska Kielbasa. I found Hillshire Farm Polska Kielbasa in my local Walmart.
Ingredients:
4 tablespoons salted butter
1 leek, chopped
1 large carrot, chopped
1 celery stalk, chopped
1 medium red bell pepper, chopped
3 garlic cloves, chopped
1 bay leaf
1/2 cup flour
4 cups low sodium chicken stock
12 oz Oktoberfest beer
1 1/2 cups half and half
1 tablespoon Worcestershire sauce
1 tablespoon smoked hot sauce (can also use liquid smoke)
I live in Philadelphia, and last week I was kind “stuck” at home because of the pope’s impeding arrival. So I used the opportunity to cook up a storm! (Seriously, I managed to make Saucy Chicken Over Rice, Chicken Tacos Bowls, Tomato Sauce, this recipe shared below, and a bunch of other yummy freezable dishes. My slow cooker and stove had quite the week!)
Here’s one of my favorite “freezer friendly” meals, with directions on how to store in your freezer and how to reheat when ready.
These Spinach and Ricotta Stuffed Shells are easy to make, and are great to pack away for future meals (or eat immediately, that’s totally allowed too).
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SimplySpecialMeals #CollectiveBias
We all have those nights where dinner is the last thing on your mind. On busy days (especially Mondays), I just don’t want to think up something for dinner, and I don’t want to spend the money on delivery.
Having a main dish in the freezer, like Barber Foods Stuffed Chicken Breasts, is a lifesaver for busy days. I picked up a 6-pack of Barber Foods Chicken Cordon Bleu from my local Superfresh (you can find them in the freezer section) so that I’m set for future dinners. Look for their new snazzy packaging!
The stuffed chicken breasts are individually wrapped so you can make as many or as few as you want at a time. Barber Foods’ Chicken Cordon Bleu is a chicken breast stuffed with savory ham and Swiss and American cheese which is then breaded — they recently updated the recipe to go along with their new packaging, yum! The frozen raw chicken can go right in the oven from the freezer, so no preparation is needed. This allows me to get dinner going as soon as I walk in the door, so helpful!
I like to make a quick side dish to serve while the chicken is cooking, so for the Chicken Cordon Blue I decided to make sauteed green beans with garlic and toasted almond slices.
Ingredients:
4 Barber Foods Breaded Stuffed Chicken Breasts (I used Cordon Bleu)
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #KingOfFlavor #CollectiveBias
The countdown to the football season is almost over! As a Philadelphian, I am very much in Eagles territory, where Sunday (and Monday night) schedules revolve around the birds. A huge part of watching the game (at least for me) is obviously the food!
One of my favorite game day foods is a rack of ribs. I don’t have a grill, so my go-to method to get fall-off-the-bone ribs is to use my slow cooker.
The best ribs have a little bit of heat to them, don’t you think? This recipe brings both some heat and smokiness with the use of two El Yucateco hot sauces: Red Habanero Hot Sauce and Black Label Reserve Hot Sauce.
I actually picked up three of El Yucateco’s hot sauces at Walmart (you can never have too much hot sauce on hand!) I found them in the Hispanic Food Section.
El Yucateco Red Habanero Hot Sauce is a combination of red habanero peppers, tomato, spices and seasonings. What sets El Yucateco apart from other hot sauces is that it has less vinegar, so the flavor (and kick!) of the pepper comes through more. The red habanero sauce is a great pantry hot sauce and is a great addition to everything from a Bloody Mary to wings. The tomato flavor in the red habanero hot sauce also makes it a great addition to a barbecue sauce!
El Yucateco’s Black Label Reserve Hot Sauce is made from fire roasted habaneros and has an awesome smoky flavor without being overpowering. This hot sauce works great with red meat, chili, and even chocolate! The Black Label Reserve Hot Sauce adds the smoky flavor of barbecued ribs to my slow cooker version!
El Yucateco also has a Green Habanero Hot Sauce, which is a combination of green habanero peppers, garlic, spices and seasonings. This hot sauce is perfect with lighter foods — chicken, seafood, veggies, etc.
I’ve included two methods of cooking these ribs, based on if you’re watching a day or night game. I’m not going to lie, the results are best when you can cook the ribs at a lower temperature for a longer time, but are really delicious both ways!
Ingredients:
3 lbs baby back ribs
1 teaspoon salt
1 teaspoon smoked paprika
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
2 cups ketchup
1 cup brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons apple cider vinegar
1 1/2 tablespoons El Yucateco Black Label Reserve Hot Sauce
I haven’t posted a beef recipe in quite a while, so I’m happy that the one I’m sharing is absolutely delicious! It’s really simple to make as well! This recipe is from the latest Cooking Light and works great as a weeknight dinner. I paired it with the suggested side, Cilantro-Cumin Quinoa, which was also really tasty.
I found the portion of my steaks to be too big, so the below ingredients is a smaller cut than is shown. The beef tenderloin steaks are topped with a simple bell pepper saute and chipotle butter, so a flavorful dinner is ready in no time!
Ingredients:
1 tablespoon olive oil, divided
1/4 cup sliced onion
3 garlic cloves, sliced
1 small red bell pepper, sliced
1 small orange bell pepper, sliced
1/4 cup dry sherry
1/2 teaspoon freshly ground black pepper, divided
3/8 teaspoon kosher salt, divided
2 (4-ounce) beef tenderloin steaks or 1 (8-ounce) sirloin steak
1 tablespoon butter, softened
1/2 tablespoon finely chopped chipotle chile in adobo sauce
This post is sponsored by Door-to-Door Organics. All opinions are my own. #MyFarm2Table
These Zucchini Boats were my favorite part of my Farm-to-Table Meal last weekend. Stuffed with mushrooms and mozzarella cheese, the boats were nice and hearty and had great flavor!
This post is sponsored by Door-to-Door Organics. All opinions are my own. #MyFarm2Table
I was sent some beautiful Local Organic Heirloom Tomatoes from Door-to-Door Organics for my Farm-to-Table post. I love the colors of heirloom tomatoes, especially the lighter ones, so I wanted to use them in a way that highlighted their coloring. What better way to make heirloom tomatoes the star but in a Gazpacho recipe?
Now, the one typical setback of making gazpacho is going through the whole process of peeling and seeding tomatoes. So, for this recipe, I just eliminated it. I have a pretty awesome blender (a Blendtec) which blended the tomatoes well enough to basically eliminate the skins and seeds, so yours may come out a bit more chunky. But removing the skin of a tomato is just such a pain!
I served my silky smooth gazpacho topped with finely chopped cherry tomatoes and a Wild Flour Bakery Hearth Baked Mini Baguette that was also in my box from Door-to-Door Organics. The recipe also includes a green bell pepper and a jalapeno which were also a part of my box.
Ingredients:
3 cups heirloom tomatoes, chopped (I used some yellow and red)
This Saturday marks Jarden Home Brands fifth annual Can-It-Forward Day, which will be broadcast live online at FreshPreserving.com from 11AM – 4PM EST from the new state-of-the-art Jarden Home Brands headquarters in Fishers, Indiana.
An event celebrating the joys of fresh preserving, the -It-Forward Day webcast will have an integrated chat function where viewers can submit their home canning questions to be answered in real time. New this year, there will also be an exciting celebrity mason jar auction unveiled during the webcast!
My future sister-in-law is big into canning, and I’ve “helped” (a.k.a kept her company in the kitchen) once before, but the process of canning is really intimidating to me. I was told that if I can boil water, I can can, so I was both wary and excited to try this out!
I need to give a little shout out to my city, because the Mason jar was, in fact, invented and patented in Philadelphia in 1858 by local tinsmith John Landis Mason. So, this should be in my blood, right?
The Ball Canning Discovery Kit is a great beginners kit; it comes with a canning rack that fits into most pasta pots, a recipe guide, and three jars. The kit is really affordable ($11.99) and allows you to assess if canning is for you before investing fully into the process.
My sister-in-law assured me that if I had a Ball Blue Book Guide to Preserving, I’d be just fine canning. So. WHEW. This book lays out each step of the process (and even tells you why you are doing it this way) to ensure a successful canning process. The step-by-step guides are particularly helpful as a beginner.
The Red Design Series Lidsare normal lids and bands, just prettier. 🙂 The lids can only be used once during canning, so it’s helpful to have extras on hand. (You can reuse the jars and bands as many times as you want)
The Ball Fiesta Salsa Mix makes the process of seasoning salsa super easy. You just need fresh or canned tomatoes, a splash of vinegar, and the mix to make a yummy salsa!
I decided to make a salsa from the Ball Blue Book, but adapted it slightly to include the Ball Fiesta Salsa Mix. The recipe is simple, and is basically just cutting up the ingredients, so this post is more about the canning process than the actual recipe.
I am absolutely a beginner with this, but luckily was able to glean some tips from my sister-in-law and the Ball Blue Book, which I will share as well.
I also am giving away a coupon for a free case of jars! Details at the end of the post.
Zesty Salsa (adapted fromBall Blue Book Guide to Preserving)
Yields ~3 pint jars
Ingredients:
5 cups chopped cored peeled tomatoes (fresh or canned)
4 green bell peppers, seeded and chopped (~2.5 cups)
1 large onion, chopped (~2.5 cups)
1 large jalapeno, seeded and finely chopped (~3 tablespoons)
2 garlic cloves minced
2/3 cup cider vinegar
1 tablespoon fresh cilantro, finely chopped
1/4 cup Ball Fiesta Salsa Mix
Gear:
Ball canning rack with lifter
3 Ball Pint Jars with lids and bands (I used the Red design series lids and bands)
Large stockpot (at least 7.5 inches tall and 9.5 inches in diameter)
a non-metallic spatula (I ended up using chopsticks. They worked just fine)
I am kind of obsessed with Zwilling JA Henckel’s knife of the month. It became my favorite knife overnight! The ZWILLING Pro 8″ Ultimate Serrated Chef’s Knife lives up to its name. This bad boy can be used for basically anything. The serrated edge is comprised of large and small scallops, which helps the knife stay share longer than a fine-edged chef’s knife.
From the website: Precision forged from a single piece of high-carbon, no-stain steel, the SIGMAFORGE® blade is exceptionally sturdy yet flexible. The FRIODUR® blade is ice hardened, making it extremely sharp and durable. The knife is hand ground and polished, then the angle of the cutting edge is checked with precise laser technology. The durable ABS resin handle is ergonomically shaped for a comfortable grip and is triple riveted to the blade.
I have been using it for anything and everything; fruits, veggies, meat, you name it! I typically gravitate towards Santoku knifes so I was surprised how comfortable I was using this chef’s knife. It works great to chop and thinly slice, but is super sharp so be sure to take care where your fingers are when using it (as you should when using any knife).
I chose a recipe highlighting this knife’s chopping skills, but it also works great on produce with more delicate out layers like tomatoes, and can even be used to slice chicken breasts with ease.
This recipe is adapted from a Rachel Ray recipe, so you know it’s a quick and simple recipe with tons of flavor. Per her suggestion, you should definitely have a loaf of bread on hand to dip into the yummy sauce!
Ingredients:
2 tablespoons olive oil
6 pieces bone-in, skin-on chicken (I used a chicken broken down- 2 breasts, 2 drumsticks, 2 thighs)
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
#NaturallyClean #CollectiveBias
Having a blog means that I tend to do a lot of cooking for larger groups. I usually show up to any gathering with at least one appetizer or snack for a crowd. Cooking for groups can be a bit of a challenge in my small apartment, so it’s crucial that I can reuse kitchen tools while making different parts of a recipe!
Clorox Green Works has a great new product, Pump ‘N Clean, now available in Target. Green Works Pump ‘N Clean can be found in the green section of the cleaning aisle, with the rest of the Clorox Green Works line.
The whole Clorox Green Works line cleans thoroughly and powerfully without using harsh chemicals or leaving any residue. The line includes wipes, dish soaps, detergents, and cleaners that are made with plant- and mineral-based cleaning ingredients. The products are not tested on animals and use environmentally sustainable packaging whenever possible.
From June 14-July 11, you can use the Target Cartwheel app to save 10% on all Green Works products.
The Pump ‘N Clean product is both a time saver and a way to keep your kitchen clean and safe. It’s food-safe, so you can use it to clean your knives and cutting boards in between cutting veggies and fruits! (Green Works Pump ‘N Clean is not to be used to clean up after raw meat or raw fish.) To use, just place a dish towel or sponge on top of the Pump ‘N Clean and press down to dispense the liquid. Use the dish towel/sponge to clean your knifes, counters, stove top, whatever needs cleaning! It’s easy to clean are you are cooking, which is a huge time saver!
I wanted to make two different salsas for a friend’s party, a traditional fresh salsa, and a fruit salsa. The traditional salsa is made of fresh tomatoes, red onion, and jalapeno, while the fruit salsa is filled with berries, pineapple, oranges and kiwifruit. Obviously, mixing the flavors of these two would ruin them both, so it was important that I was able to quickly clean both my knife and my cutting board!
Ingredients:
Fresh Salsa:
3 plum tomatoes, chopped and seeded
1 red onion, finely chopped
2 garlic cloves, minced
1 jalapeno, finely chopped
1/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1/2 teaspoon kosher salt
Fruit Salsa:
1/2 cup strawberries, finely chopped
1/4 cup blueberries, halved
1/4 cup raspberries, quartered
1 medium orange, peeled and chopped
3 medium kiwifruit, peeled and chopped
1 (8 oz) can unsweetened crushed pineapple, drained
I’m in another busy period of work, so expect a lot of quick weeknight dinner meals! Seafood is always a favorite quick meal of mine, and this recipe from Cooking Light’s latest issue is ready in no time! I paired it with an adaptation of a Bon Appetit Couscous recipe.
The trout is pan seared and then topped with a chunky warm parsley-caper vinaigrette. I’d suggest doubling the recipe so you have some to toss into the couscous!
This month, Zwilling sent me a fun challenge: use a fillet knife. June’s knives of the month are boning and fillet knives, so Zwilling sent me their ZWILLING Pro 7″ Fillet Knife to try out. I have never used one before so I was so excited to learn how to use one; gotta love learning a new technique!
Fillet and boning knives are exactly what they sound like: knives used to cut meat off of the bone (to fillet something is to remove it from the bone). The knife is long, thin, and super flexible to allow it to get as close to the bone as possible.
You can fillet anything with a bone — chicken, beef, etc. but most people immediately think of fish, so I decided to revisit an old recipe on my blog to try out this lovely new knife!
This recipe for fish tacos with lime cilantro crema is a Cooking Light recipe and a favorite of mine. I switched it up a touch this time, just to try something a bit new.
