Two of my kid’s favorite things in one dinner. Pasta and taco. The kale is just there so it can ‘healthify’ further this dish, that honestly, it’s pretty clean if I say so myself.
There’s very little prep involved and it can be done in less than one hour. It’s just making the taco meat, washing and chopping some veggies and whipping the avocado crema together. Now, this avocado crema is not optional. It truly brings the dish to another level– and you’ll want to keep it on hand for most things because it’s that good!
Start by cooking the turkey meat with the taco spices and diced tomatoes. Add the kale and lastly the onions+bell pepper+corn. The chopped vegetables go last so they keep their crunch and don’t overcook. The rest is easy. Toss the pasta and serve!
To keep with the taco tradition, I like to serve the pasta with toppings on the side such as shredded cheese, crushed tortilla chips, chopped green onions, chopped cilantro, and–of course– the avocado crema.
I’m including two separates recipes bellow. One for the taco pasta and one for the, you know, avocado crema I’m raving about. Both are independently delicious but oh so much better together!
It’s that time of year when everyone struts their baking stuff for the holiday parties. But not even the simplest cookie recipe can prevent me of an epic cookie fail. And I’ll be put in baker’s purgatory if I dare to make a batch of cookies from one of Betty’s cookie mixes.
My way around the non sense baking shenanigans that takes place in the holidays is to try new no bake treats recipes like this spicy gingersnap truffles. No bake. Very little margin for error. Deceptively easy treat. So good!
White chocolate drizzled truffles with a spicy ginger snap filling inside. So easy to make and eat. Here is the recipe.
White chocolate ginger snap truffles
- 16oz ginger snaps packet
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- 8oz condensed milk (half of a 14oz can plus a bit more)
- 1 1/2 cup white chocolate chips
- 1 tbsp of coconut oil
- Line a baking tray with parchment paper or non-stick pastry mat.
- In a food processor, crumbs the ginger snaps. Pour into a large mixing bowl.
- Gradually pour in condensed milk and mix thoroughly. If the mixture is too dry add more condense milk. Mixture should be homogeneous and sticky to the touch.
- Using your hands, pick up approx. 1 tablespoon of mixture and roll into a ball. Keep your hands slightly wet so mixture doesn’t stick to hands and it’s easy to roll.
- Place ball onto prepared tray. Repeat this process until all the mixture is finished.
- Melt the white chocolate chips with the coconut oil in the microwave for about 30 seconds. Remove and mix. Microwave 30 more seconds and mix. Repeat in increments of 15 seconds after that until fully melted.
- Drizzle melted white chocolate over the truffle balls with a spoon, doing quick horizontal swings until truffles are covered.
Now that we’re done with Thanksgiving and in Christmas mode, I’m spending less time in the kitchen and more time shopping online and out there. Easy and quick dinners are a must no matter what time of the year, but for me, December is the winner month for all fast meals.
This one-pot French onion and mushroom pasta is one of the easiest and tastiest dishes to make—and eat! It’s just so good. The pasta, the caramelized onions, the mushrooms and the cheese. Love, love and love it! And because this is dealicious cooking, here’s the deal: everything gets started in one pot and ends in the same pot!
Confession alert! I’m not a one-pot pasta believer. I still think that pasta needs to be cooked separately, always al dente and finished in whatever sauce or juice it’s destined to be. But this recipe works better in one pot where most of the sauce is absorbed by the pasta and a little cream plus cheese help to wrap the flavors together.
It’s almost Thanksgiving! I’m not going to bother you with side dish recipes or tips on how to make your turkey taste less like turkey. We know it’s all about the stuffing and the booze!
And this year, for dessert, I’m skipping the store bought pumpkin pie and drinking this Chai White Russian instead.
It’s a classic drink with a twist. Vodka, Kahlua and Chai milk tea.
For the milk tea I used almond coconut blend, but it can be replaced with regular milk or even heavy cream—which is more like the original White Russian. Bring one cup of milk or cream to a boil, mix a tablespoon of agave syrup, turn heat off, throw in a Chai tea bag, and let it sit covered for a while. Keep the Chai milk tea in the refrigerator until cocktail time.
Before I got busy with the shaker I fancied my glass up with a graham cracker crumbs rim—but this is totally optional, and frankly, I only did it for the looks.
Chai White Russian deconstructed:
- 2 generous ounces of vodka
- 1 ounce of Kahlua Liquor
- Mix it in a shaker (or tall glass) with lots of ice. Pour it on a ‘old fashioned’ glass filled with ice. Top it with 2 ounces of Chai milk tea. Garnish with ground nutmeg and a cinnamon stick for stirring.
- Find a comfortable spot in the couch to enjoy it, count your blessings, and get ready for Christmas. Yikes!
Cheers and Happy Thanksgiving to you all!
This salad is like fall in a plate. Hearty roasted Kabocha, sweet pomegranate seeds, and slightly wilted kale all combine for a filling salad.
But before we dive into this fall recipe, meet my favorite winter squash: The Kabocha. This super versatile squash is perfect for roasting, stuffing, and souping (not sure that’s a real verb.) It looks like pumpkin’s green stocky cousin but it doesn’t taste like pumpkin at all. It has an unique flavor and more of a sweet potato texture. If you haven’t taste it yet, give it a try! You most likely to find it at Asian markets and it’ll be cheap–especially during fall and winter. Definitely ‘dealicious’!
Oh, can we briefly discuss this sweet+tangy+warm dressing?!! So simple and so good. And you want it warm because it helps make the kale slightly softer, giving it the right texture for those of us turned off by the coarse greens. Top it all with some fresh-grated Pecorino to add a creamy spin to the salad and there you have it. Fall perfection!
I’m not going to bore you with an elaborated blog story about how I ended up with too much butternut squash and how I’m now challenged with putting it on everything I’ll cook for the next couple of weeks. Simply put, fairly big butternut squashes were 99 cents EACH–great ‘deal’– so I bought a lot of them. Now, I have them all in my counter, looking at me as if they expect to become something more than soup!
I started downsizing my butternut squash stash with this brown butter butternut squash Alfredo recipe. Although I called it “Alfredo” this isn’t exactly the right name tag for this sauce. It’s not “real” Alfredo! The original stuff is much different than the Parmesan-heavy and delicious but pretty generic cream sauce normally described as Alfredo.
Tagliolini nests was the only pasta left in my pantry so that’s what I used, but you can use any kind of stringy pasta (fettuccini, spaghetti, even angel hair.) As long is cooked in water with loads of salt and ‘al dente’ it’s all good!
Roasted butternut squash always turns out sweeter and flavorful but it does take time. If you are in a hurry you can simply boil it for 15-20 minutes. Once your butternut squash is cooked, blend it with the milk and cream.
Roast or boil the squash. Blend pulp with milk.
Brown the butter, add garlic and puree.
Season with nutmeg, salt and pepper.
The last ingredient to be added to the sauce is the cheese. I used a mix of parmesan and Catamount Hills cheese–you can read more about it here) Parmesan and asiago can be a good combination too but if you only have Parmesan so be it! I transferred the pasta directly from the boiling pot to the sauce pan. Toss and twirl and lift and toss and twirl some more. Eventually the cheese will be melted and smoothly coating the pasta.
Serve it immediately! Don’t wait. Plate it hot. Eat it hot. Even better with some chilled white wine!
Another Tuesday. Another taco dinner. But these ‘no ordinary tacos’ were by far one of the best I’ve ever prepared.
Ohhh the avocado pomegranate salsa! It’s like ” Hey Summer, meet fall.” This gorgeous salsa (and I rarely use the word gorgeous) is great for dipping, topping, or just looking at!
Chicken loves hard apple cider, especially when braised in it. And the chicken turned out as tender as crockpot pulled chicken without having to let it sit in a crockpot overnight. In order to achieve all the gloriousness of braising, you must deglaze the pan and scrape up all the browned bits. Don’t skip this step. The bits are full of flavor that you want to incorporate into the sauce.
Can we talk about this salsa some more? How can three ingredients get along so well? Avocado, apple, and pomegranate with a little help of Poblano pepper, green onions, cilantro and lime juice. That’s it! So simple and yet so frigging good. I don’t consider my kids picky eaters, but I totally thought this salsa was not going to impress. Boy was I wrong. We ended up fighting for the leftover on a epic tortilla chip battle where everyone won.
While some wait all year for the warm tastes of nutmeg and pumpkin, I get exhausted by the pumpkin spice everything on fall everything, and everything food in fall. However, I too drank the pumpkin Kool-Aid and embraced the season I like the least–my ‘Making peace with fall’ entry explains.
This Chai pumpkin bread is my contribution to the pumpkin everything marathon 2017. It’s so good that I’ll consider baking this again…in summer. And this Chai tea icing is everything! Everything!
Baking is usually not fun for me, but when my daughter asked to bake something fun together I caved in. It was her free afternoon Friday and she wanted to bake with me. No musical.ly. No YouTube. The kid wanted mom and daughter bake time!
So, I started scrolling the baking recipe index in that corner of my brain that I don’t normally go to very often. What was that soda cake? Fanta or Coke cake? She doesn’t like Coke. Or Fanta. Wait, was it 7Up? Yeah…it was. We are making 7Up cake! Fun enough, right?
Now, I’m not a big fan of making things ‘not from scratch’ but when it comes to baking, the easier the better. This recipe is definitely easy, quick and so tasty you forget all the artificial flavors and ‘who knows what’ ingredients in a cake box, pudding box and 7Up alone. But I figured we eat pretty healthy around here so opening a box once in a while won’t kill us. We did it. It was fun and pretty delicious.
This is how you clean up Brussels sprouts bad reputation. Roast them with some sage infused brown butter, add chopped hazelnuts, finish with a drizzle of honey. There you have it! Crunchy, nutty, salty and sweet, full of texture and flavor!
Start by browning the butter. Melt it slowly over medium heat swirling occasionally to brown it evenly. When the butter starts to foam and turn tan throw the sage in. Let butter turn brown lightly and remove.
Dress the sprouts with the brown butter, salt, pepper, and chopped hazelnuts and they are ready to roast.
Roast at 400F for 15 minutes. Toss them around halfway. Place it on a serving plate. Drizzle with honey. Heaven!