You Butternut Pout

My husband and I were recently talking about how our eating habits have changed since we got married 14 years ago.  I was an AWFUL cook.  Like, couldn't toast toast kind of bad.  For the first 3 years of our marriage, we survived on tater tot casseroles, chicken squares (gag), Hamburger Helper, and pizza.  We eventually moved onto a variety of meals to make up for those lost three years, but only in the recent years have we shifted toward a healthier diet.  I'm not saying we're perfect eaters 100% of the time.  We still love all the "bad" stuff, too.  But these days we practice the motto, "everything in moderation".  On nights when we want something that could easily double as a "bad" meal, we opt for this dish.  Savory with a touch of sweetness all wrapped into one.  So you butternut pout (see what I did there?!) because this is just as tasty and sinful as anything I ever cooked those first three years of marriage!<---see anything="" as="" because="" did="" div="" ever="" i="" is="" just="" little="" number="" sinful="" tasty="" there="" this="" tried="" ve="" we="" what="">

BUTTERNUT SQUASH NOODLES WITH SAUSAGE & SPINACH

1 pkg. butternut squash noodles

2 tsp. minced garlic

1 tsp. + 1/2 TBSP. olive oil

1/2 yellow onion, sliced

1 link turkey sausage, sliced

1 C. baby spinach

sea salt & cracked pepper, to taste

Optional

crushed red pepper flakes, to taste

shredded parmesan cheese, to tase

Preheat oven to 400.  Line a baking sheet with foil.  

Toss salt, pepper, olive oil, and squash in a gallon sized ziplock baggie.  Seal and shake until the noodles are coated.  Evenly spread noodles out onto the baking sheet and cook for 10-12 minutes or until al dente.

You can spiralize your own butternut squash OR take the easy way out like I did and buy a pre-spiralized package.  You can typically find these in the produce department close to the bagged salads and whatnot.  

While the squash is cooking, saute the onion, garlic, & sausage in a skillet with 1/2 tbsp. of olive oil over medium heat.  Cook until sausage is browned and onions are translucent.

Remove squash from the oven and transfer to the skillet with the sausage and onion.  Add a cup of baby spinach to the mix and cook over low heat until spinach is wilted.  I added some crushed red pepper because I like things a little hot.  If you're into that sort of thing, I strongly recommend that optional addition.

If you're so inclined top your serving with a sprinkle of shredded parmesan.

This is one of my go-to dishes.  Quick enough to whip up for a weekday lunch or filling enough as a dinner for two.  Extremely flavorful and low in carbs, too (if you're keeping track).  This is one of those recipes that never gets old!

Currently

This is my life currently.

I'm reading Brain on Fire.  I'm a little more than halfway through and loving every word.  It's the true story of New York Post journalist, Susannah Calahan and her "month of madness". SO unbelievably fascinating. 

I'm listening to my youngest's classic rock playlist A LOT.  He's been a huge fan of Aerosmith and Led Zeppelin for a while now, but he's currently loving AC/DC.  His playlist is one he begs to turn on as soon as we get in the car.  Nothing like starting our day with a little "Back in Black"...hahaha.

Speaking of my youngest, I'm currently reminiscing about the day he was born.  He turns 7 tomorrow and I'm having a hard time believing how fast the time has passed since he was born.  I know it goes without saying, but dear Lord...I love this kid!

I'm currently watching The Game of Thrones.  I found out we have HBO GO and I've been worthless ever since.  The new season starts April 24th, so I'm trying to binge watch 5 seasons before that so I can watch with Mr. Spouse.  I am totally hooked and love everything about it!!!!  Just trying to figure out why I didn't listen to my husband when he told me to start watching a few years ago.    

I'm currently loving Starbuck's London Fog.  I don't get there very often because there isn't one in town, but I find myself looking for reasons to head into our newest grocery store and grab one to enjoy as I browse through the aisles.  If you're a tea drinker like me, you'd love it (if you haven't tried it already).

I'm currently wanting these sandals, but I need to purge the closet and make donations before adding anything else to the shelves.

Lastly, I'm currently cooking and eating this meal more often than not.  It's amazingly easy and so full of flavor.  It would be great wrapped in a tortilla and eaten for breakfast, or stuffed in a pepper and enjoyed for dinner.  Personally, I prefer it just as it is.

SAUSAGE, PEPPERS, & POTATOES

adapted via See Vanessa Craft

2 TBSP + 1 TBSP. olive oil

1 lb. turkey sausage (or pork, like Jimmy Dean)

1 red bell pepper, cut in chunks

1 yellow bell pepper, cut in chunks

1 orange bell pepper, cut in chunks

4-5 red potatoes, cut in 1/4ths and then cut in half

Sea salt, black pepper, garlic powder (to taste)

white or brown rice, optional

First thing's first.  If you're planning on adding rice to this dish, start that first.  I am a boil-in-a-bag rice kinda girl and I used one bag for this dish.  Cook and set aside.

Heat 2 tablespoons of olive oil over medium heat and add potatoes.  I cut mine into fourths and then cut those chunks in half (helps the potatoes to cook more quickly and I like smaller bits of potato).  Stir to coat in olive oil and then sprinkle in sea salt, pepper, and garlic powder (to taste).

Continue to cook on medium heat until potatoes are cooked through.  Remove from pan and set aside.

In the same skillet, add the remaining tablespoon of olive oil and heat on medium heat.  Add in peppers and cook for about 3-5 minutes.  

Now add the sausage to the peppers and cook until brown.

Reduce heat and return potatoes back to skillet.

Stir to combine and remove from heat.  

I added my cooked rice to the pepper, sausage, and potato skillet and mixed well to combine.  I also added a touch more sea salt and pepper until it was seasoned to perfection.

This dish can totally stand alone without the addition of rice, but I loved that added texture.  Quinoa would also be a great option (cook as directed on pkg).

I can't say enough good things about this dish!!! It's absolutely DELICIOUS!!! I think one of my favorite things about it is that it can all be cooked in one skillet, with the exception of the rice.  I haven't cooked this dish with the pork sausage, but I can tell you that the turkey sausage is amazing....and in all honesty, I can't really tell the difference between the two.  

Like I said earlier, this mixture would make a great breakfast taco wrapped in a homemade tortilla...doesn't that sound amazing?!  I've been cooking this on the weekend and then dividing out small portions to eat for lunch throughout the week (no tortilla) and it leaves my taste buds happy and my tummy feeling satisfied.  All around just the perfect little meal!  And it's currently what needs to be on your menu, too!!!

Cozy Comfort Food

The weather around these parts has been warming up, thankfully, but the rain is sticking around.  We've had a couple of days full of clear skies, but there's a 65% chance of rain today and at this very moment, it's coming down pretty hard.  Here's my current view...

Now I'm realizing you can't even see the drops!!  HA!!!  But it's definitely coming down pretty steady.

 I don't know about y'all, but my favorite kind of rainy day meals typically involve comfort foods and soups.  Cozy food, if you will.  There's just something about snuggling up on the couch with a big ol' blanket, Parenthood on the TV, and a bowl of soup in hand.

This is one of those "cozy" meals.  And super easy to boot!  Definitely my kind of cooking!!!

TORTELLINI & TURKEY CHILI

via Closet Cooking

1 TBSP olive oil

1 medium yellow onion, diced

3 cloves garlic, minced

1 TBSP chili powder

1 tsp. paprika

1 tsp. cumin

1 lb. ground turkey

6 cups chicken broth (or a 32 oz. box)

1 (15 oz.) can of black beans, drained and rinsed

1 (28 oz.) can of petite diced tomatoes

1 TBSP. tomato paste

1 tsp. oregano

20 oz. refrigerated cheese tortellini (we used the Bertolli brand 3 cheese tortellini and added just a little less than the entire package)

Sea salt & pepper to taste

First up, dice and saute the onions in the oil.  Let 'em saute for about 5 (ish) minutes and then toss in the garlic, chili powder, paprika, & cumin.  Mix the spices with the onion and let this simmer for about 1-2 minutes...just long enough to make this little concoction nice and fragrant.

Now add the ground turkey to the onion and spices and cook until browned.  

While the turkey is cooking, let's prep the rest of the goods.  In a large stockpot, add the chicken broth, diced tomatoes, black beans, tomato paste, and oregano.  Cook at medium-high heat and once it starts to boil, add the tortellini.  By the time you add the tortellini, the turkey will be ready.  I went ahead and let my tortellini finish cooking before adding in the turkey/onion/spice mixture.  

Once all of the ingredients are combined, turn down the stove to low heat and let it simmer for about 15-20 minutes to give all the flavors a chance to blend.  

Before serving, season your chili with a dash of sea salt and pepper (if you so desire).  Regular salt will work just fine, too.  I only had sea salt on hand and I sorta prefer it anyway.  Kevin at Closet Cooking topped his off with a dollop of sour cream, a sprinkle of cheese, and some green onions.  YUM!!!  I wish I would've had it all on hand because I certainly would've dressed it up that way, too.

This recipe made a pretty good sized batch.  We have leftovers which I fully intend to eat as the rain falls today.  And you can bet I'll be eating it while I'm sitting on the couch and making my way through season 5 of Parenthood.  (how I managed to get this far in two weeks is beyond me...and really, really frightning.  #netflixaddiction)

Pasta Perfection

If you've been reading this blog for any length of time, you probably know that I'm a sucker for pasta.  I have over 30 pasta recipes on this little blog {not mine of course.  I'm not a chef...I just know how to follow recipes :)}    Pasta is, by far, my most favorite thing to eat.  I could absolutely eat it every single day.  I really do try to refrain.  My jeans pretty much beg me to take it easy on the carbs :) This dish would've been perfect without the addition of said carb, but I'm pretty sure it adds to the overall delightfulness of this meal, so don't leave it out.

Pasta can be really heavy depending on how you prepare it.  This, however, is anything but filling.  It's light and robust all at the same time.  No heavy sauces.  No crazy ingredients.  If you ask me, it's perfection in a bowl.  

SPICY SAUSAGE AND PEPPER PASTA

via Two Peas and Their Pod

12 oz. Penne Pasta {I used Penne Plus, Market Pantry}

2 TBSP. Olive Oil

2 cloves garlic, minced {I used 1 Tbsp. pre minced garlic}

1/2 red onion, sliced

1/2 red bell pepper, sliced

1/2 yellow bell pepper, sliced

1/2 orange bell pepper, sliced

 1 pkg. Smoked Turkey Sausage, cut into 1/2 inch slices

Crushed red pepper, to taste

Grape tomatoes, halved {to taste}

1/3 cup chopped fresh basil {more or less depending on your preference}

Shredded parmesan cheese, to taste

Salt & pepper, to taste

This little dish takes no time to prep and cook.  You'll spend most of your time...a whopping 5 minutes...slicing the veggies, herbs, and sausage.  

Go ahead and start cooking your pasta according to package directions.  Heat the olive oil over medium-high heat in a large skillet and the sausage, onion, veggies, and garlic.  Toss in some crushed red pepper while you're at it.  I added quite a bit because we love a little kick in our food.  Add as much...or as little...as you want.  Saute for about 5 minutes or until the veggies & onion soften up.   

Remove the sausage, onion, & peppers from the heat and set aside.  Drain pasta and return it to the pot.  Now toss in the onion/pepper/sausage mix.  And don't forget to add the tomatoes and basil, too.  Mr. Spouse isn't a huge fan of tomatoes so I didn't add too many of those. Toss ingredients until well mixed.  

Now serve yourself a generous helping and top it off with shredded parmesan cheese.  It's okay to be liberal with your serving of cheese...trust me ;)

From start to finish, this dish took me about 25-30 minutes to get on the table.  I know I live my life in exclamation points and I'm a bit dramatic about everything, but seriously...this is AMAZING!!!!!  And if amazing doesn't quite explain it, let me give you a few synonyms that will....

Awesome.  Incredible.  Wonderful.  Marvelous.  Delectable.  Savory.  Scrumptious.  Palatable.

{Insert your adjective here.}

If you're looking for a quick weeknight meal that's easy to prep and takes no time to get on the table and in your mouth, look no further.  Absolute PERFECTION.

When I make a recipe for the very first time, I follow it to a T.  I don't like to veer away from it because, like I said before, I'm not a cook.  After I have it for the first time, I'll figure out what needs to be added/omitted and then eventually make it again with those changes.  When I make this again...which will be VERY soon...I'll use the WHOLE pepper and more red onion because I love a pasta brimming with loads of veggies.  A definite keeper!!!!

For The Kid In Us

No matter how old I get, I will always love grilled cheese sandwiches.  My most favorite are the grilled cheese sandwiches my mom used to make for us growing up.  They were nothing particularly special, but they were made by MOM and well, everything made by mom always tastes better.  Now that summer is upon us, I’m whippin’ up grilled cheese sandwiches left and right for these two little crazies…

In our house, we refer to grilled cheese sandwiches as “cheese tobies”.  Did y’all know that in certain parts of the midwest Grilled Cheese Sandwiches are called “Cheese Toasties”?!?  When my oldest was a couple of years old, we were visiting our midwest family and he wanted a grilled cheese sandwich for lunch.  Mr. Spouse insisted we call them “cheese toasties” but my oldest could only say “cheese toby”.  Since then, we’ve always called our grilled cheese sandwiches “Cheese Tobies”.  And I love that that little moniker stuck because not only is it precious, but it’s fun to say, too.  But I digress…

Even though I love the old tried and true grilled cheese sandwich, I’m always looking for ways to spice it up a bit.  I found this recipe from Six Sister’s Stuff and it inspired me to add some of my most favorite ingredients to our Cheese Tobies…hence, the Grown Up Grilled Cheese.  The perfect summer sandwich!

GROWN UP GRILLED CHEESE SANDWICH

adapted from Six Sister’s Stuff

2 slices sourdough bread

olive oil OR butter {for spreading}

2-4 slices of bacon, cooked

3-4 slices of avocado {more…or less…depending on your preference}

3-4 slices of deli style turkey, shaved thin

Shredded cheddar cheese {as much…or as little…as you prefer}

Let me just say that adding a few tomato slices would be amazingly tasty in this little number as well.  However, Mr. Spouse isn’t the biggest fan, so I left ‘em out.  Now, go ahead and brush one side of two pieces of Sourdough bread with olive oil or butter.  These will be the “grilled” sides.  Grease your pan with nonstick cooking spray and turn up the heat.  Lay the brushed side of the bread in the pan and start stacking the ingredients…shredded cheddar, turkey, bacon, avocado. 

Let it grill for a few minutes then add shredded cheddar to the top of the avocados and place the other slice of bread {dry side down} on top.  Turn your sandwich over and allow time for the other slice of bread to brown and grill.

Once both sides of the sandwich are evenly browned, remove from the pan and slice in half.  Then DEVOUR.  Because you will.  Every.single.bite.  While this might be a “grown up grilled cheese sandwich”, it definitely appeals to the taste buds of the kid in all of us :)

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Go Stuff Yourself

I FINALLY have my computer back from the hospital.  She and I have been spending some time getting reacquainted.  I’ve got LOTS of new recipes to share with you, so let’s get started with one of my most FAVORITES.  Honestly, I could eat this one EVERY.SINGLE.NIGHT and that’s seriously no joke.  I love stuffed peppers, but they’ve never been my favorite.  I’ve tried them with ground beef, salsa, taco seasoning, you name it.  They’ve just been sorta “meh”…until I found this recipe.  Now I can’t get enough.  And the fact that they’re healthy is an added bonus!!!  If you’re looking for the *perfect* stuffed pepper recipe, look no further my friends!  I swear this one is it!!! 

 

ITALIAN STUFFED PEPPERS

adapted from Kalyn’s Kitchen

Brown rice {I used 1 boil-in-a-bag because I can’t cook rice to save my life…white rice would work, too}

4 large green peppers

1 large onion, diced

2 tsp. + 1 tsp. olive oil

2-4 links Italian Turkey Sausage {I’m pretty sure I used about 3ish links for this recipe…you could use regular Italian sausage if you prefer}

1/2 tsp. oregano

1/2 cup grated Parmesan cheese

salt & pepper, to taste

Shredded mozzarella cheese

 

Here’s what you’ll need to get started:

Thankfully, this stuffed pepper recipe isn’t one that requires you to boil your peppers before cooking.  LOVE IT.  However, you’ll need to do a little prep work.  First, cut off the bottoms of your peppers so that they sit flat in your baking dish.  I used an 8x8 because they fit all nice and snug inside.

Then cut off the caps {set those aside} and shell out the innards until they’re nice and pretty.

  

Remember when I told you to set the caps aside?!  Well, I hope you listened.  You’ll wanna chop those up to use as part of the stuffing.  Don’t forget to dice the onion while you’re at it.

  

Now go ahead and heat 2 teaspoons of olive oil in a large skillet.  Toss in the diced pepper and onion and saute for about 3-4 minutes. 

Now remove the pepper and onion and set aside in a bowl.  Add 1 teaspoon of olive oil to the skillet and brown the sausage.  Like I said before, I’m pretty sure I used about 3 links for this recipe.  I like my stuffing a little meatier, so that was the perfect number for me.  Once the sausage is browned, add the peppers and onion back to the skillet and then toss in the oregano and mix well.  Saute for about 2-3 minutes so that the flavors have a little time to blend.

Then add the cooked rice, salt, pepper, and parmesan cheese and mix well.  Saute for another 2 minutes. 

Now it’s time to stuff.  Take that amazingly delicious mixture and spoon it…very generously…into your hollowed out peppers.  Use your spoon to make sure the stuffing is nice and compact inside the peppers.  Fit as much in as you can :)  Trust me on that.

 

Ohmiword.  I’m salivating as I type.  For real.  That stuffing is what dreams are made of.  I could eat it all by itself.  In a dish.  With a fish.  You get my point.  Now toss it in the oven and bake at 375 for about 30 minutes.  Remove peppers from oven and top ‘em with shredded mozzarella.  Use as much…or as little…as you wish.  Bake for another 10-15 minutes or until the cheese is browned and bubbly.

 

Shut the front door.  These are outta-this-world AMAZING.  True story.

I’m not kidding when I say I could eat these every night.  Not sure Mr. Spouse would enjoy the repetition…after all, men do like variety…so I try to fit this in at least once a week or every other week.  I *might* be obsessed.  Usually, Mr. Spouse and I can only eat 1 serving for dinner.  They’re quite filling.  I like to refrigerate the other two and eat them as leftovers for lunch for the following two days.  They heat up extraordinarily well!!  You can freeze these for about a month or two, but the peppers will be a little softer in texture.  Food doesn’t make it long enough to see the freezer in my house.  Especially these.  Do your tastebuds a favor and whip these up as soon as you can!!  Now what are you waiting for?!?!  Go stuff yourself already!!!!

Stuffed.

There’s nothing I love more than discovering new recipes.  Especially recipes that are healthy AND tasty.  That’s a pretty fantastic combo in my opinion.  I was pretty excited to find this little number and couldn’t wait to grab the ingredients and get to cookin’.  Praise Jesus…another winner, winner turkey dinner.  If you’re one of those people who resolved to get fit in the new year, add this to your menu.  Low in carbs and sugar, healthy, and DELICIOUS!!!!!!  And after you’re finished eating just one, you’ll be STUFFED!  And if you’re anything like me, you won’t let that stop you from eating more :)  The taste is just to dang good to resist. 

STUFFED PORTOBELLO MUSHROOMS with

SPINACH, SAUSAGE, and CHEESE

4 large portobello mushrooms {the biggest ones you can find}

12 oz. mild or hot Italian sausage {I used turkey sausage….just as good!!!!}

1/2 tbsp. olive oil {for browning sausage/mushrooms/onion}

1 onion, chopped

1 tsp. garlic, minced

1/2 cup tomato sauce

Pinch of red pepper flakes

1 bag of baby spinach

2 tbsp. chopped basil

1/2 cup grated mozzarella

Now, before we get started, I must warn  you that these pictures aren’t pretty.  I’ve decided there’s no good way to photograph a mushroom….which looks disgusting anyway…and make it look appetizing.  But I’m telling you now, please don’t shy away.  I swear the taste makes up for what it lacks in appearance.  That’s a fact.

Start by adding the olive oil to a large skillet and then add the crumbled sausage.  I like using turkey sausage and that’s what you see here.  We love the flavor and I honestly can’t tell the difference between this and Italian sausage, so why not choose the healthier option?!  I digress.  Cook the meat until it’s browned and then transfer to a bowl.

Now toss the onions into the same skillet and add a teensy bit more olive oil for browning.  Saute the onions until they start to soften {2 minutes} and then add the garlic. Continue cooking until the onions start to brown. 

Now add the meat back into the skillet and then toss in the red pepper flakes {optional…but we used more than a pinch} and tomato sauce.  Mix well and simmer for about 2-3 minutes. 

Next up, the spinach.  I didn’t use the whole bag, but you definitely could.  I just sorta eyeballed it and decided what looked best with the serving of meat.  I definitely grabbed a couple of generous handfuls.  Toss it in with the meat mixture and cook until the spinach is wilted. 

Now turn off the heat and add the basil and 1/2 cup of mozzarella.  Stir to combine. 

Grab your mushrooms, cut off the stems, and get all that black junk out of the inside if you so desire.  I cut out a little bit, but not all of it. As my sweet friend, Courtney, would say, “that reeks of effort.”  SO…no thanks.  Brush a little olive oil on both sides of the mushroom and then get to grillin’.  I don’t know how to use the grill to save my life, so I used my little indoor grill(ish)/panini maker.  Worked like a charm.  Place them face down and cook for about 4 minutes.

Remove mushrooms from grill and carefully stuff the inside of each with the sausage mix.  I mean it when I say ‘carefully’…those suckers will break apart if you aren’t careful!!!  Round it off by topping each mushroom with about 2{ish} tablespoons of mozzarella…or more if you like it cheesy.  Carefully place the mushrooms back on the grill, cover, and grill for about 5  minutes and remove ‘em when they’re cooked through.  I took ‘em off when the cheese was nice and melted.

Like I said, not the prettiest picture but OHMIWORD…insanely AMAZING!!!!!  I seriously can’t say enough about this little concoction.  And the fact that it’s healthy is just a bonus. 

Add these to your cooking repertoire if you know what’s good for you.  You can thank me later :)

Wrap it Up

I’m a big fan of the wrap persuasion.  Anything you can wrap up…gifts included ;)…is a winner in my book.  When my sweet friend, Dena, posted this recipe…her version of a Paula Deen wrap…I knew I’d love it.  I was right!!  These little wraps pack in BIG taste and are terribly easy to prep.  It’s pretty much the gift that keeps on giving :)  A new family favorite…and by family, I mean me & Mr. Spouse {darn those picky kids!!!!}…for sure!!!

DENA’S SALAD WRAPS

{serves 2}

Lettuce, chopped

Tomatoes, chopped

1 avocado, chopped

5-6 slices of turkey, chopped

2 slices of colby jack cheese, cut into tiny squares

4 slices of bacon, cooked and crumbled

Ranch dressing, to taste {I use the homemade buttermilk ranch dressing from the Hidden Valley ranch packets}

Flour tortillas {I used Mission Sun Dried Tomato Basil Wraps as suggested by Dena…SO good!!!!}

 

Here’s what you’ll need…

Now let’s get to choppin’.  Honestly, this is one of those recipes where you can add as much or as little as you wish…whatever your taste buds prefer.  Chop your lettuce, tomato, avocado, cheese, turkey, & bacon and add to a large bowl.

Now it’s time to pour in the ranch.  Again, add to taste…however much or little your heart desires.  I prefer the homemade buttermilk ranch…y’know, the kind you make with the Hidden Valley ranch packets.  Pour into bowl and mix until well blended.

 

Spread the mixture down the center of the tortilla/wrap and roll it up {jelly roll style}.  Make sure to place on your plate seam side down so it stays closed and all the insides stay nice and cozy all wrapped up. 

These are the tortillas Dena suggested and ohmiword…they were pretty dang tasty. I definitely think it kicks the taste up a notch or two.  I think homemade flour tortillas would be pretty darn good, too.

Basically, one of the easiest, tastiest, QUICKEST recipes I’ve tried!!!  When we first had these little gems, one of Mr. Spouse’s friends came over for dinner.  He absolutely LOVED these and raved about them every time he came over after that night.  He keeps asking me when I plan on making more because he’ll be sure to invite himself over for dinner ;)  If you’re looking for something quick, easy, and delicious, don’t wait another day to try these out!!!  SO good!!!