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Showing posts from October 22, 2012

Pesto Pasta with Chicken Sausage & Roasted Brussels Sprouts

Ingredients 1 lb fresh brussels sprouts, ends trimmed and any yellowed/browned outer leaves removed, then sliced in half 3 Tbsp. olive oil, divided 1/2 tsp. Kosher salt 1/2 tsp. freshly-ground black pepper 1 lb (16 oz.) orecchiette (or any pasta) 4 chicken sausage links (I used spicy Italian), sliced into 1/4" thick coins 5 cloves garlic, peeled and thinly sliced 1/3 cup pesto Parmesan cheese, for serving


Preheat oven to 400 degrees F. In a large bowl, mix together brussels sprouts, 2 Tbsp. olive oil, salt and pepper. Gently stir until well-combined. Prepare a baking sheet with aluminum foil, then spread the brussels sprouts on it evenly. Roast for about 20-30 minutes, stirring once partway through, or until they are crispy on the outside and cooked on the inside. (My batch of tiny sprouts only took about 12 minutes to cook.) Remove from oven and set aside. Meanwhile, heat the remaining olive oil in a skillet over medium-high heat. Add the sausage and cook, tu…

Spicy Chicken with honey

Ingredients: 1 package boneless skinless chicken thighs (around 8 thights)

Mix these ingredients and set aside: 
1 teaspoon fresh cracked pepper
1 teaspoon chili powder
2 teaspoons garlic powder
1 teaspoon kosher salt
2 teaspoons paprika
1 teaspoon red pepper flakes

In second cup mix this ingredients and set aside:
1/2 cup honey
2 tablespoons apple cider vinegar

Taco Pizza

1 lb. ground beef1 envelope taco seasoning mix2 (8 oz.) cans Pillsbury crescent rolls1 (16 oz.) can refried beans (I used the jalapeño kind)2-3 cups shredded cheddar cheese or Mexican blend1/2 cup chopped tomatoes1/4 cup sliced black olives4 green onions, chopped

Hershey’s Mint Chocolate Thumbprints


1/2 cup (1 stick) butter or margarine, softened

2/3 cup sugar

1 egg, separated
2 tablespoons milk

1 teaspoon vanilla extract

1 cup all-purpose flour

1/3 cup cocoa powder

1/4 teaspoon salt
Hershey’s Mint Kisses
Wilton’s Mint Brownie Drizzle (Found at Michaels)

Mini ham and cheese quinoa cups

2 cups cooked quinoa (about 3/4 cup uncooked)
2 eggs
2 egg whites
1 cup zucchini, shredded
1 cup shredded sharp cheddar cheese
1/2 cup diced ham
1/4 cup parsley, chopped
2 Tablespoons parmesan cheese
2 green onions, sliced
salt & pepper