Do you have leftover pumpkins from Halloween that you or your kids never carved?!? Well, we did, and they have been eyeing me everyday to get cooked. There are a couple things that make pumpkins so great. One….they last friggin’ forever. And two….once roasted, they freeze like a boss. If you have little babies just starting to eat, pureed pumpkin is a great 1st food for them! Just freeze in little ice cube trays and pop one out for them. Easy peasy.
Anyway, this post isn’t about the things you can do with pumpkin, it’s about the delicious, easy recipe that will make your heart go pitter patter. Like so good, my kids had 3rds! THIRDS!! (Anything squashy or pumpkiny they aren’t big fans of, so this is definitely a winner)
We all have those foods that we just can’t stand. For me it’s always been two things…..water chestnuts and green beans! We never really ate green beans growing up, and when we did it was for Thanksgiving from a can slopped into a casserole. No bueno.
A couple months ago, I was thinking about how I really needed to just get over it, so this Thanksgiving I decided to make a “deconstructed” green bean casserole for my family.
I scoured the internet for something that looked good enough for my palate and then it clicked…..why don’t I just wrap the suckers in bacon and top with caramelized onion!??!!
This is probably the simplest dish anyone could make. A little blanching here, a little wrapping there and boom, you’ve got yourself some bacon wrapped green beans!
We are major lovers of salmon in our house. Well actually all fish, but salmon comes first. I know a lot of people are intimidated by cooking fish; I mean who wants nasty dry fish in their mouths. Not me. The method I use is LEGIT. And I’m here to save the day and to give you a fool-proof method every time. (and this works with all fish, just less time for fish like trout and tilapia)
Ready for this……oil and season your fish, stick on a baking sheet, then place in a COLD oven. Turn the oven to 400 degrees and cook for 25 minutes. Now, my oven cooks things like a boss, so I usually end up pulling my fish out at 22 minutes. If you have a bomb diggity (who says that?!!) oven like I do, check your fish at the 22 minute mark, otherwise leave it in for the full 25 minutes.
Now that I have given you the best method to cooking any kind of fish, lets proceed with the recipe.
I’m sure you have all had some sort of “buffalo” style something at least once. If you haven’t, you really need to hitch a ride on the buffalo train. There is a reason why there is a Wing Stop on practically every corner. It’s really delicious. In all honesty, I had actually forgotten about buffalo style anything. When you have little kids, spicy anything just doesn’t really come to mind when meal planning. But the other week, I received an awesome care package from my friends over at OBERTO and inside was their “spicy buffalo style chicken jerky.” If you haven’t already noticed, I love adding jerky to my recipes (if you have never done it before, you really should. I would never steer you in the wrong direction folks, never)
Fall has to be my favorite season. The weather finally is getting a bit cooler and the best part….it’s apple season!! Everyone always raves about pumpkins, but lets be real, apples are WAY cooler than pumpkin!! There is just so much more you can do with apples.
The other week I was out with some friends and we passed by these caramel apples that looked sooooo good. Like jaw dropping good, and I have a soft spot for caramel apples, I mean don’t we all! I ended up passing on getting one, but making my own caramel sauce at home has been on my mind ever since! You can slice apples or bananas and just straight up dip them in this sauce or you can bake the apples (which I highly suggest) and drizzle the sauce all over them. You could even make little caramel apple pies that would be perfect for the upcoming holidays!
Have you ever used beef jerky in a dish before? Yah, me neither, until recently. Usually we eat it as a snack, but when OBERTO sent me some of their all natural beef jerky flavors, I was determined to use them in recipes. Determined I say!! Well, let me be vain for just a second here….cause I friggin’ hit the nail in the head with this fried rice recipe. It tastes just like the real deal and I’m pretty proud of myself. Guys, it’s kinda hard to “healthify” things like pork fried rice without it tasting nasty. So yah, I’m gonna pat myself on the back for sure!!
About a month ago I made this gumbo-esque slash German potato Salad. It turned out to be a delightful fusion of two very different styles. I couldn’t think of a name for the recipe, so I turned to Instagram and asked people to name the recipe for me. There were some awesome ones from the simple “German Gumbo” or the “Germbo” to the classy “Creole Patate Salat” and then to the funny “sausage fest” and “OktoberGras”. It was super hard to choose, as everyone’s suggestions were so great, but I finally decided on “DAS GUMBOTATOR”
I’ve been wanting to make something that was fresh and simple before tomatoes were no longer in season and this tomato burst sauce does just that. Guys, this is so simple to make. Like stupid simple. For as simple as this recipe is, it is “bursting” with flavor! Get it?! “Bursting”….tomato “burst” sauce. (Just smack me right now!)
It’s super rare for California to drop below 60 degrees (at least where I live), so when it does get below 60, I jump on the opportunity to make all-the-soup. I really love soup, probably more than my family does, but they never complain; thank goodness!! One of the things I enjoy about soup is that it gets my kids to eat a ton of veggies. In fact my Asparagus Soup is what got one of my kids to love asparagus. So, if you are wanting your kids to eat more veggies, try making a soup outta it. Luckily my kids enjoy bell peppers, so I knew this roasted bell pepper soup was going to be a hit #whew!!
I have to say, I think breakfast sausages are one of my favorite types of sausages. And it doesn’t matter what time of the day it is, you know it’s a breakfast sausage just by the smell when it’s being cooked up. I’ve been tweaking my breakfast sausage recipe for awhile now and I think I finally nailed it. Also, I took it one step further and made them into meatballs, cause who doesn’t love tasty balls in the morning (insert “monkey covering his eyes” emoji here)