Goat Cheese, Sausage, and Arugula Stuffed Peppers

Goat Cheese, Sausage, and Arugula Stuffed Peppers

20140322-202648.jpg

Wowza you guys. This recipe is sooooo freaking good. simple. delicious. fresh. healthy. did I already say delicious? Because it is.

It probably doesn’t hurt that I am OBSESSED with Arugula. Something about that taste just gets my every time. Spicy. Nutty. A tiny bit bitter. Loveeee it.

This dish does a great job highlighting those flavors. And it has goat cheese. So, what’s not to like?

Ingredients:

3 medium bell peppers of any color, halved lengthwise, seeds and ribs removed
2 teaspoons olive oil
4 links sausage of your choice, casings removed (I used spicy italian)
1 onion, diced
4 ounces goat cheese, softened or just buy the pre-crumbled stuff
2 large handfuls of arugula (about 1½ ounces) *Rocket for all you non USA folks 🙂
Salt, pepper and/or red pepper flakes, to taste
1/4 cup  freshly grated Parmesan (or mozzarella)

Instructions:

Turn on oven to 400º. Place the prepped peppers in a baking dish and set aside.

Heat olive oil in a medium skillet set over medium-high heat. Add the sausage and cook until it browns, crumbling with a wooden spoon as it cooks. Drain the sausage and return to heat. Add the onion and cook until softened. Reduce heat to low and stir in the arugula and goat cheese until the cheese has melted and the arugula is wilted. Taste and add salt, pepper and red pepper flakes.

Spoon the filling into the peppers and sprinkle each half with Parmesan. Bake for 12-15 minutes, until the peppers have softened slightly. Hit with the broiler for about a minute to get the golden cheese on top and serve!

20140322-202603.jpg

I tried some with and without cheese on top

So I tried baking both with cheese on top and without. Honestly, the cheese sort of helped hold everything together but it’s one million percent possible to make this without the extra cheese on top. Just as delicious, just slightly messier.

20140322-202729.jpg

so pretty too!

Hmmmmmmm seriously sooo delicious. This meal was so quick to make and the flavors were aaaaaammmazing. I could have eaten the pepper “stuffing” by the spoonful out of the bowl.

Ok, I did that.

Don’t judge. It was soooooo good. You could serve this as a side or meal by itself! You need to make this pronto!

Also I just wanted to share that I’ve created some social media pages dedicated to the blog, check us out on Twitter and Facebook!

Thanks!

xoxo

669058772380712020613

Advertisements

Chicken Lettuce Wraps

Chicken Lettuce Wraps

20140322-200507.jpg

These little guys are a fast and healthy dinner for a family on the go. Don’t let some of the ingredients scare you! They come together for a delicious combination. These would be great in tortillas if you’d prefer but the crisp lettuce sort of ‘makes’ this dish. It’s healthy and crunchy and allows for you to really taste the chicken mix. I was inspired by PF Chang’s lettuce wraps which are so good! I didn’t have any of those crunchy fried noodle things they serve or any of their sauces. I doused mine in Siracha, because as I think I’ve mentioned before….. I have an addiction.

I had the lettuce wraps at PF Changs for the first time this past fall (I don’t get out much). I loved them. I was doing my normal activity of browsing Pinterest(shocking, I know) and came across a couple of “copy cat” recipes. A lot of them were terrible. Just from reading the ingredients I could tell that was NOT was PF’s was serving up. I sort of adapted a few of them and came up with this. It’s pretty darn close, I think!

Here’s my recipe!
Ingredients
  • 1 tablespoon sesame oil
  • 1 pound ground chicken or turkey
  • 1 large onion, chopped small
  • 2 tablespoons garlic, minced or pressed
  • 1 tablespoon soy sauce
  • 1/4-1/2 cup hoisin sauce
  • 2 teaspoons fresh ginger, minced small
  • 1 tablespoon rice wine vinegar
  • 3 teaspoons sriracha sauce
  • 1 can (8 ounces) sliced water chestnuts, drained and finely chopped
  • 1 small bunch green onions, sliced
  • 1 teaspoon sesame oil
  • Iceberg, or butter lettuce leaves, rinsed and drained
  • Sriracha sauce, wasabi, spicy mustard sauce for dipped (optional)
  • Roasted peanuts, chopped (optional)
  • Fried bean noodles (optional)
Directions
  1. In a medium skillet on medium heat, warm 1 tablespoon sesame oil. Add the ground meat and cook until it is cooked through. With a spatula, break it up into small chunks as it cooks (it will resemble ground beef).
  2. Stir in the onion, garlic, soy sauce, hoisin sauce, ginger, rice wine vinegar, and sriracha sauce until completely coated. Remove from heat.
  3. Fold in water chestnuts, green onion, additional sesame oil. Salt and pepper to taste.
  4. Serve wrapped in a leaf of lettuce. Top with any of the optional additional toppings.
20140322-200531.jpg

I’m fully aware this looks like a turd. But I promise it doesn’t taste like one.

Give it a try and hopefully you like too! I know these aren’t the greatest pictures but it is SUPER delicious and healthy!!

xoxo

669058772380712020613

Fresh Veggie Greek Pasta

Fresh Veggie Greek Pasta

Ahhh, look how pretty this one is. Screams summer time BBQ to me.

20140323-125954.jpg

NEWS FLASH-I live in Wisconsin (ps. GO BUCKY!)

NEWS FLASH- it’s basically April and it snowed last week……

NEWS FLASH- I’m freaking sick of it!

I was desperate for something that tasted like summer and I came across this recipe.  It seemed so fresh tasting, and it was. 🙂

I made a dinner out of this and topped it with some chopped up chicken breast. We ate it warm. But I believe the recipe was originally intended to be a cold pasta salad. Like the ones you bring to SUMMER barbeques with friends when you wear shorts and tank tops and can sit outsiiiiiide and enjoy a cold beverage and possibly see some lightening bugs…ahhhhhh the good times. CAN. NOT.WAIT.

Anyway, we both really liked this dish. It was also a mini-milestone for me beeeecccaauuuse it contains kalmata olives and my Beau ate them! OK – he sort of picked around them while serving and it’s not like he said “these taste GREAT!” but after you hear this story you’ll realize why I’m so happy.

Jake and I have been together for about 6 and a half years. We met in college. Around our 1 year anniversary I decided to make him dinner. Back then it was a rare occurance as we lived in dorms or college housing and no access to a kitchen and we’re poor so there’s that. ANYWAY I choose to make a dish my mom always made called Medditeranean Chicken. Super simple and tasty. Basically 4 ingredients. Chicken breasts, cherry tomotoes, capers, kalmata olives- and then baked. Looking back, I have NO idea what I was thinking. Jake didn’t grow up eating as many diverse flavors as me and his palate was a little, limited shall we say. This was just too much.

Here’s the down and dirty version: I cook. I plate. We sit down. I take a bite=heaven. Jake takes a bite= run to bathroom, spit out food, brush teeth, gargle with Listerine immedietly.

How we are together to this day you ask? I don’t know. My feelings were so hurt but I tried to understand that it was “weird flavors!” for him. Anyway at the time, he pointed to the capers as being the death of him but after that it was both olives and capers that I had to hear about how he dispised them everytime they were in a 5 foot radius of him. I’m taking this dish a sign that almost 5 years later his palate has grown and adapted and they can slowly become part of our grocery repitiore.

But enough about me- Here is how you can make this deeeelicious recipe for you and your family!

Ingredients:
2-3 large tomatoes, seeded and chopped
½ cup Kalamata olives, pitted and chopped
½ cup feta cheese, crumbled
2 tablespoons chopped parsley(I prefer Flat Leaf Italian)
1 tablespoon chopped basil
¼ teaspoon salt
¼ teaspoon black pepper
1 pound penne pasta (or whatever pasta you want)
6 tablespoons olive oil
3 teaspoons garlic, minced

Instructions:
– In a large bowl, combine the chopped tomatoes, olives, feta, herbs and spices, salt and pepper. *If you want to serve this dish cold, you could add this mixture to the fridge at this point to chill
– Cook the pasta according to package directions. Drain in a collander.
– In the same pot, (with the pasta in the collander) heat the olive oil over medium-low heat. Add the garlic and cook, stirring, for 1-2 minutes without letting it turn brown and cripsy.
– Put the pasta back into to the pot and toss with olive oil mixture.
– Add the tomato-olive mixture and toss until the fresh vegetables are thoroughly mixed with the penne.
– Serve!

20140323-130018.jpg

Hope you enjoy! And I also hope the weather is warmer by you, but if it is please don’t tell me about it. I’m bitter, however I can’t complain tooooo much as it’s about 50 today. SPRING IS COMING!

Thanks for vewing !

xoxo

669058772380712020613

One Pot Pasta

One Pot Pasta

20140322-181341.jpg

Literally throw it all in a pot

Happy Sunday! Hope everyone had a great weekend. If you’re struggling for simple recipe ideas for the upcoming week, I’ve gotcha covered. This is seriously one of the simplest and tastiest week night meals ever! I first saw this and was like “ummmm what? there’s no way you can cook it all together and it doesn’t get gooey and mushy and naaaasty”  There were too many good reviews for me to not try it and also the hope that it really would be delicious was too much for me to take- I gave it a try.

I’ve made this multiple times since the first time and I’ve made a few adaptations. First of all, I really did find it a little “gummy” the first time- I’ve found that a good way to help reduce this is to not add all the water right at the beginning and then add more towards the end of the cooking if it needs it. Also one time I made this I had some extra spinach lying around which was close to being not so great anymore, I threw it in right at the end and let it wilt and it really look this to the next level. As you can see in the picture above, you seriously just throw it all together and let it cook. Magical! 🙂

Ingredients:

  • 12 ounces whole wheat linguine (or spaghetti, really just a long pasta)
  • 12 ounces cherry or grape tomatoes, halved or quartered if large
  • 1 onion, thinly sliced
  • 4 cloves garlic, sliced thinly or minced
  • 1/2 -1  teaspoon dried red-pepper flakes
  • 2 sprigs fresh basil, plus torn leaves for garnish
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 4 cups water (or chicken or veggie stock for added flavor)
  • 3 oz Fresh Spinach (about half a standard bag)
  • Freshly grated Parmesan cheese, for serving

Directions

  1. Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and about 3 and a half cups of water in a large pot. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated/soaked into pasta, which takes about about 10-12 minutes. This is where you can add more water if need be.
  2. Remove from heat. Stir in the spinach and let it wilt (like 2 minutes). Then season to taste with  extra salt and pepper, plate it up and garnish with basil and Parmesan cheese.
20140322-181305.jpg

ta da!

Sooo good. We love this and it’s packed with veggies and nutrients and yet soooo delicious you wouldn’t know it.

I have also made a Spicy Peanut Thai version of the one pot pasta- serisouly ALSO freaking delicious! Look for it in an upcoming post!

As always- thanks for reading, friends!

xoxo

669058772380712020613

Lemony Brussel Sprouts & Corn

Lemony Brussel Sprouts & Corn

20131215-210534.jpg

Ingredients:

1 lb brussel sprouts
2 ears of corn, kernels freshly cut off of the cob
3 tbs olive oil, divided
1/2 lemons-worth of juice
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
salt & pepper

Directions:
1. In a large pan heat 1 tbs olive oil over medium-high heat. Cut brussel sprouts in half and add to pan. Sprinkle with lemon juice, cayenne pepper, garlic powder, onion powder, and generous pinches of salt & pepper.

2. Shake and stir to coat, continue to shake every so often, to enable a caramelized sear but not an over-cook on one side.

3. After about 10 minutes (adding more olive oil as needed), when brussel sprouts are browned, soft on the outside, but a bit hard n crunch on the inside, add fresh corn kernels to the pan.

4. Drizzle 1 tbs olive oil over the corn, sprinkle with more salt & pepper and stir & shake to fully mix.

5. Cook altogether for another 5 minutes, until corn is warmed through.

6. Eat it!

Soooo good. I could have eaten just these for dinner that night. This is the first time I made brussle sprouts for Jake and I was a little scared because I mean C’mon brussle spouts have GOT TO BE one of the most hated/feared vegitables on the planet. I love them and have been known the just eat them raw, but word on the street is not toooo many people are huge fans. Hopefully you like them! and if not, maybe give them another shot with this recipe?!?!?

xoxo

669058772380712020613