The official first day of autumn is tomorrow. Not that I needed an official day to get into my fall mindset and whip up one of our favorite chili soups. Now, initially, this soup happened by accident. . or maybe I should call it experimenting. . My kids love white beans and chicken and we love chili so in an effort to not make a vegetarian chili, (even though I wanted to) and wanting to compromise with my meat loving husband, we came up with this one.
It has a little bit of everything and everyone is happy. And it’s relatively quick. My trick? I use shredded rotisserie chicken. It’s already cooked for you and tastes delicious. You simply shred it up and add it at the end. And if you want to do this recipe as a “Make-Ahead”: just prep and cut all of your veggies the night before and shred the rotisserie chicken as well. This way, everything is ready to go when you get home from work.
Loaded with meat and veggies, this hearty chicken chili soup will definitely satisfy! And feel free to use whatever veggies you have at home. I used swiss chard, zucchini, corn, bell peppers and onion.
I hope you enjoy! And who else is excited for fall weather, warm sweaters and thick socks?
1 bunch Swiss chard, stems removed and leaves chopped
1½ cups frozen corn
4 cups low-sodium chicken stock
2 to 3 cups rotisserie chicken, shredded, no skin
½ teaspoon crushed red pepper flakes; optional
chopped fresh flat leaf parsley
Using a large heavy-bottomed saucepan or Dutch oven, heat the olive oil over medium-high heat. Add the onion and cook until translucent, for about 4 to 5 minutes. Add the garlic and cook for 30 seconds. Add the diced zucchini and the bell peppers and season with the cumin, oregano, chili powder, and season with salt and pepper. Cook, stirring frequently, for about 4 to 5 minutes. Add the beans, Swiss chard, corn, and chicken stock.
Bring the mixture to a boil and then turn the heat down low to a simmer for about 20 to 30 minutes, or until some of the liquid has reduced. Add the shredded rotisserie chicken and red pepper flakes (if using) and simmer for another 5 to 10 minutes. Season with more salt and pepper, to taste. Garnish with chopped parsley and serve.
I’d like to think that my kids are pretty adventurous eaters. Well, sometimes. . and when bribed with ice cream, we can usually get them to try something new. I might try this tactic every now and then and especially when I’ve slaved away at something fabulous and I want my kids to try it.
What I don’t have to worry about is Mexican food. My kids inherited my husband’s love for Mexican food. They crave and ask for tacos and beans and rice and now love snacking on tortilla chips and salsa. Like, all the time.
My kids think Chipotle is fabulous. Well, I do love their burrito bowls. . .
This dish was inspired by my craving for big buttermilk flaky biscuits and buying some Pillsbury Grands at the grocery store and wanting to mix up taco night just a little bit.
My kids don’t like a lot of cheese (yes, they are really my kids) so I only added a little chipotle cheddar cheese towards the end of baking. I also slathered butter on my biscuits before and during baking to get the nice, golden brown tops. You can scoop up the taco meat with the biscuits or eat the biscuits separately and use taco shells (what we did for my kids).
And they liked this!! They really liked it! Winning right here.
Depending on how you arrange the biscuits in your casserole dish, you may have 2 extra biscuits. I baked these separately and ate them before dinner was on the table.
Author: Hip Foodie Mom
Recipe type: Main
½ tablespoon extra virgin olive oil
½ large onion, diced
½ green bell pepper, diced
1 red bell pepper, diced
1 pound extra lean ground beef
1 – 1.25 oz package taco seasoning mix
1 cup frozen corn
1 – 15 oz can black beans
1 package Pillsbury Grands biscuits
1 to 2 tablespoons melted butter
¼ to ½ cup chipotle cheddar cheese, freshly grated
serve with salsa and sour cream
Preheat your oven to 350 degrees. Using a large skillet over medium high heat, heat the olive oil. After a minute or two, add the diced onions and bell peppers and saute for about 3 to 4 minutes. Add the lean ground beef and cook until no longer pink.
Add the taco seasoning mix, frozen corn and black beans and cook for another 3 to 4 minutes. Immediately pour the hot ground beef mixture into your casserole dish and top with the biscuits. Brush the melted butter on top of each biscuit and bake for 20 minutes. After 20 minutes, remove from the oven and sprinkle on the cheese. Brush biscuits with more butter and bake for another 3 minutes. Let cool for a few minutes before serving.
Last week I was participating in the Love Your Kitchen Challenge with The Kitchn and Every Day with Rachael Ray (check this out, it’s going on all month and you can win $2,500 for a kitchen upgrade!) and I got to clean out my pantry. This was a very big job because my pantry (actually I have two) is huge and I have a lot of stuff. I tend to pack things in the back and forget about them so cleaning out my pantry and organizing was very needed. During my clean-up, I discovered just how much pasta I have (because I rarely cook the entire package for one meal so I had a lot of pasta boxes half full) and that I am a chips and snacks hoarder. Yes, I admit this.
The big win in this clean-up was finding a package of orzo that I forgot about. Now, I love orzo. We have to stop and take a moment and acknowledge what orzo really is. The poor misunderstood short-cut pasta, which often is mistaken for rice.
Orzo is pasta.
And I’ll be the first to admit that this dish isn’t going to win any beauty contests. . I still have not found my groove when shooting casseroles .. but boy, let me tell you. . this Three Cheese Broccoli and Orzo casserole is freaking delicious.
The ingredients that make this casserole for me, or any casserole for that matter, is the cheese. And I used the good stuff today.
I love cheese so when I received this glorious package of cheese from Sartori, I couldn’t help myself .. I invited friends over and we enjoyed the Merlot BellaVitano, the Rosemary and Olive Oil Asiago and the Espresso BellaVitano right away. I was left with the utterly delicious and perfect SarVecchio Parmesan so I used this in my casserole and added some Wisconsin cheddar and mozzarella.
The cheese, the orzo and the chicken and broccoli make this casserole. This is comfort food. Good hearty food at it’s finest. You have to try this. . and the next time you’re at the grocery store, look for the Sartori Cheese (a Wisconsin cheese!). . they were all so good but I enjoyed the Merlot BellaVitano the most. So good!! Look for it!
¾ cup parmesan, freshly grated + more before baking
½ cup shredded mozzarella cheese
1 cup cheddar cheese, freshly grated or shredded
shredded or chopped cooked chicken (can use breast, thigh meat or rotisserie chicken)
salt and freshly ground black pepper
Preheat the oven to 375 degrees F. Butter a 9 by 13-inch baking casserole dish.
Using a medium sized saucepan over medium-high heat, bring the broth to a boil. Add the orzo and cook until almost tender, for about 7 minutes, mixing occasionally. Remove from heat and set aside.
Using a large skillet over medium-high heat, heat the olive oil and add the onions and saute until tender, for about 3 minutes. Add the mushrooms and broccoli and continue to saute for about 5 to 6 minutes.
Turn the heat to low and add in the cooked orzo. Pour in the heavy cream and the parmesan, mozzarella, cheddar cheese and cooked chicken and mix well to combine everything. Remove from the heat and season with salt and pepper and stir to combine. Pour the mixture into the prepared baking casserole dish.
Sprinkle on a little more parmesan over the top if desired and bake until golden and the cheese has melted, for about 20 to 25 minutes. Allow to cool slightly before cutting and serving. Enjoy while hot.
Disclosure: This is not a sponsored post. Sartori Cheese sent me the cheese as shown above. All opinions expressed here are 100% my own.
It seems totally fitting that I whipped out my slow cooker this week. It’s getting cooler here in Wisconsin .. yesterday was a brisk 46/47 degrees and today it’s 55 degrees! Fall is a comin’ and I love it!
I absolutely love the smell when you walk into your kitchen if you have something cooking in your slow cooker. There’s nothing like it. And I especially love slow cooking beef because it just falls apart and practically melts in your mouth. So flavorful and so amazing. I mean, come on, just look at this.
One thing I’ve learned with cooking with my slow cooker is that if you have good quality meat, you don’t really need a lot of ingredients to get something that’s flavorful and delicious. This recipe uses one of my favorite Korean ingredients, gochujang. So, if you’re feeling spicy, because, believe me, this one has some nice heat to it, I hope you give this one a try . . it’s really delicious!
And don’t forget! Today is the LAST DAY to enter my cookbook giveaway with America’s Test Kitchen. I adapted their Asian Braised Beef Short Ribs recipe (pg. 262). . so enter the giveaway. . this cookbook is fabulous and perfect for fall!!
When slow cooking the beef for this recipe, you just want to make sure there is enough mixture to cover your beef entirely while slow cooking.
Author: Hip Foodie Mom
Recipe type: Main
¼ cup beef broth
¾ cup hoisin sauce
3 to 4 scallions, diced + some for garnish
2 tablespoons gochujang (Korean hot pepper paste)
1 teaspoon honey
2 to 3 lbs. beef short ribs, bone-in or boneless
salt and pepper
serve with white rice
Whisk together the beef broth, hoisin sauce, diced scallions, gochujang and honey in the slow cooker. Season your short ribs with salt and pepper on both sides and nestle into the slow cooker ensuring the gochujang mixture is covering your beef.
Cover and cook until beef is tender, for about 7-8 hours on low or 4 to 6 hours on high.
Transfer short ribs to serving platter. Skim off any excess fat (if any) from the surface of the sauce and pour the sauce over the short ribs and garnish with more diced scallion greens. Serve with white rice.
Everyone is now back in school and back to their weekday school year routines. I don’t know about you but I’m always pressed for time the few hours leading up to dinner time. I tried the cook 4 meals over the weekend thing and freeze/store for the rest of the week but then found myself just cooking all day on a Saturday. . and who wants to do that?
I’d much rather prep some things the night before and have dinner ready to go the following day. Enter this glorious cookbook. The Make-Ahead Cook by America’s Test Kitchen. Oh my gawd you guys. This cookbook is a life saver and a gem.
“The Make-Ahead Cook presentseightdifferent strategies that provide solutions for the time-pressed cook who appreciates the ease of make-ahead meals, but demands great taste. Each chapter focuses on a different path in make-ahead cooking, taking into account a variety of needs, budgets, and lifestyles, adding up to what is essentially eight cookbooks in one.
The 150 recipes (see full recipe list here!) in the book are specifically designed for preparing and cooking ahead: time-intensive stews reengineered to spread the workload over two days, favorite casseroles and pot pies reimagined to taste fresh after reheating, and hearty roasts reinvented into completely different meals for the following day.”
If you are crazed during the week and are always being asked, “What’s for dinner?” This is the cookbook for you. The fact that it is written by America’s Test Kitchen was a huge selling point for me. Why? Because I know the recipes have been tested like crazy and they provide the rationale as to why they did what they did and what works.
For example, for this recipe, when laying everything down onto your baking sheet (you prep and marinate everything the night before), “to ensure that the delicate white meat stayed moist while the darker meat cooked through, we placed the breasts in the center of the pan and the thighs and drumsticks around the perimeter where the heat was more intense. And similarly for the vegetables, Brussels sprouts in the middle, hardier potatoes and carrots on the outside, also proved effective. And placing the chicken on top of the vegetables was a simple way to infuse them with savory flavor.”
So, you just come home from work, (remember, you prepped and marinated everything the night before), assemble everything on the baking sheet, bake and dinner is served!
I seriously love this cookbook. It couldn’t have come to me at a better time. I’ve already made a few more things in here and have the Slow-Cooker Asian Braised Beef Short Ribs (pg. 262) next on my list.
I used chicken thighs and drumsticks only so if you opt to not use chicken breast, this dish will still taste fabulous. I also did not add the sugar at all and this meal was still delicious. NOTE: follow instructions on how to arrange vegetables and chicken on your baking sheet. PREP TIME: 25 minutes + overnight storing time.
Author: Hip Foodie Mom
Recipe type: Main
12 ounces red potatoes, unpeeled, cut into 1-inch pieces
12 ounces Brussels sprouts, trimmed and halved
8 shallots, peeled and halved
4 carrots, peeled and cut into 2-inch pieces, thick ends halved lengthwise
¼ cup vegetable oil
6 garlic cloves, peeled
4 teaspoons minced fresh thyme
2 teaspoons minced fresh rosemary
3½ pounds bone-in chicken pieces (breasts, drumsticks and thighs)
salt and pepper
To finish and serve: 1 teaspoon sugar
Place potatoes, Brussels sprouts, shallots, carrots, 2 tablespoons oil, garlic, 2 teaspoons thyme and 1 teaspoon rosemary in 1-gallon zipper-lock bag. Press out the air and seal; toss to coat.
Place chicken, remaining 2 tablespoons oil, remaining 2 teaspoons thyme, remaining 1 teaspoon rosemary, ¼ teaspoon salt, and ⅛ teaspoon pepper in separate 1-gallon zipper-lock bag. Press out the air and seal; toss to coat.
Refrigerate chicken and vegetable mixture zipper-lock bags for at least one hour or overnight, up to 24 hours, flipping the bag at least once or twice to ensure the chicken marinates evenly.
To Finish and Serve:
Adjust the oven rack to upper-middle position and heat oven to 475 degrees. Spread vegetables in a single layer in rimmed baking sheet, discarding any excess liquid and arranging Brussels sprouts in center and potatoes and carrots along the outside. Season vegetables with sugar, salt and pepper.
Place chicken skin side up on top of vegetables, arranging breast pieces in the center and leg and thigh pieces around the perimeter of the sheet. Bake chicken until breasts register 160 degrees and drumsticks and thighs register 175 degrees, for about 35 to 40 minutes, rotating the sheet halfway through baking.
Transfer the chicken to serving platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. Return vegetables to oven and continue to bake until lightly browned, 5 to 10 minutes. Toss vegetables with any accumulated chicken juices and transfer to platter with chicken. Serve and enjoy.
Recipe reprinted here on Hip Foodie Mom with permission from America’s Test Kitchen.
This cookbook is filled with over 150 fabulous recipes like this one! And one of you will get a chance to win this . . today!
a Rafflecopter giveaway Disclosure: This is not a sponsored post. America’s Test Kitchen is sponsoring the cookbook giveaway.
I can’t believe my kids will be back in school in less than one week. It’s been a glorious and fun summer and even though I’m not looking forward to pulling them out of bed in the mornings, I am looking forward to getting back into a regular schedule. Hooray!
Back to school. Getting the kids ready and excited and packing school lunches. Do you pack one everyday? Now, I don’t pack lunch for my kids everyday. Sometimes, my kids actually prefer the hot lunches at school, but at the same time, they are also somewhat picky eaters so when the cafeteria is serving something that my oldest daughter doesn’t like, I whip up the packed lunch. Phoebe is only going into 2nd grade so I haven’t been packing lunches for that long but even in this last year, I’ve become more creative and have expanded the packed lunch repertoire to go beyond her favorite pasta, fish sticks and apple slices.
With a recent delivery of canned albacore tuna, my excitement grew. My kids actually love tuna and will eat it by itself by the spoonful. They are currently into eating rice rolls and love raw veggies . . so the Tuna Veggie Roll was born! This might look super complicated but it’s really not. When you get into the swing of it, these rolls can be made in a flash!
You guys, these are absolutely delicious and I love that they are packed with albacore tuna! Bumble Bee Prime Fillet Omega-3 Albacore Tuna is an excellent source of Omega-3 EPA and DHA. It’s a perfect way to add this important nutrient to your family’s diet and can be used in all of your favorite tuna recipes.
And here’s a bonus recipe for kids who like edamame.
Simply prepare your edamame as you normally would, either boiling them or placing them in the microwave until ready and then soak them in a mixture of soy sauce + sesame oil + a little salt + sesame seeds (and if you want a little kick, add some Shichimi Togarashi – Japanese Mixed Chili Pepper). You will never want to eat plain ole edamame again. Try this!
Note: Seaweed Gomasio is a blend of sesame seeds, seaweed and sea salt, and it can be found at Whole Foods. If made in the morning, these rolls can keep just fine in your child’s lunchbox (in an airtight container) until lunch time at school. RECIPE yields 4 rolls.
Author: Hip Foodie Mom
Recipe type: Main or Snack
Special equipment needed:
A bamboo rolling mat
A small bowl of water
A wood cutting board or other clean surface
A sharp knife
For the rice:
2 cups cooked white medium grain rice; slightly cooled
Sesame oil; start with 1 tablespoon
Pinch of salt
Roasted sesame seeds or seaweed gomasio to taste
For the rolls:
4 sheets dried roasted seaweed (gim)
2 cups cooked seasoned white medium grain rice
1 can albacore tuna, drained and mixed with 1 tablespoon mayonnaise
1 yellow bell pepper, thinly sliced, seeds removed
1 red bell pepper, thinly sliced, seeds removed
1 large carrot, peeled and julienned
1 seedless cucumber, unpeeled and julienned
serve with soy sauce
Roasted sesame seeds
For the rice: Place cooked white rice into a large bowl and let cool for at least 10 to 15 minutes. Starting with 1 tablespoon, mix in the sesame oil and salt (or Seaweed Gomasio if using). Mix well and taste. Add just a touch more sesame oil if needed but do not overdo it. Your rice only needs a hint of sesame oil for taste. Sprinkle with sesame seeds, mix one last time and set aside.
Step 1: Take one sheet of the dried gim and place onto your bamboo mat (make sure the bamboo sticks are horizontal). Spread about a ½ cup of cooked, seasoned rice onto ⅔ of the gim, spreading it evenly with your fingers. Tip: leave at least one inch uncovered (with no rice at all) at the top. This will help you to seal your roll at the end.
Step 2: Lay in the tuna and then all of the ingredients (bell peppers, carrots and cucumbers) on top, leaving about an inch of exposed rice down at the bottom. Using the bamboo mat on the end closest to you, roll from the bottom up and over the ingredients (like you’re rolling a sleeping bag), pressing down gently but firmly to make the fillings stay in. As you continue to roll, pull the mat up and straighten it so that it doesn’t get caught in the roll. Continue until you have reached the edge of the gim.
Step 3: Using your fingers, dab just a little bit of water along the top seam of the dried seaweed and roll to seal it closed. Roll and gently squeeze one last time with the bamboo mat, set aside and continue with the other seaweed sheets.
Step 4: When all of the rolls are finished, using a sharp knife, dip the knife into the water and lift the knife up so the water runs down the blade. This will help you to get a nice, clean cut. Slice each roll into about 8-10 pieces. Sprinkle on some sesame seeds, serve with soy sauce if desired and enjoy!
And since most of us are heading back to school soon (if you have not started school already) and might need some lunchbox inspiration, here are some tips that have helped me with my kids’ lunches.
My Tips for Packing Lunches
Keep it simple.
Keep it healthy and colorful.
Bento box it.
Change it up.
Keep it simple.
Remember, your child probably only has 15-20 minutes to actually eat so I say keep it simple. My kids like easy finger foods or things they can easily pop into their mouths. Have the fruits and veggies already sliced. And for you, Mom or Dad: prep the lunches the night before. Everything is ready and easier to pack up in the morning. Or, sometimes when I need to pack a lunch at the last minute, I just pack all of her favorite things. Easy peasy.
Keep it healthy and colorful.
The way our kids are learning to eat now is shaping them into how they will eat as adults. Let’s teach them by example. Eat healthy. Pack healthy. Now, of course, if given the option of a cookie or a carrot, my kids will go for the cookie. But I’ve always given them raw veggies to snack on so they eat those as well too. Kids love eating the colors of the rainbow. Keep the skin on those apples. Pack some raw veggies. Keep it colorful. You’d be surprised how your child’s eyes will light up in excitement.
Leave a sticker or write a little note or card just to say “Hi”, “Have a great day” or “I love you.” It really brightens their day. And it gets even better when they are old enough and can actually read!
Bento Box it.
I really think kids love food more when it’s organized. My kids love food and food containers that have compartments. That’s why I love lunch containers that keep all the food separate. And this keeps it clean and fun for the kids. Remember, kids are visual too. Also, pay attention to the container. Is it easy to open? Make sure your child can open his or her lunch container with no problems.
Change it up.
This is probably why we parents stress so much about packing the lunches but we have to change it up a bit. They can’t eat chicken bites everyday. And even if they can, change up the protein and add different dipping sauces for more flavor and fun. Instead of a sandwich, try a tortilla wrap or tortilla wheel or circles. Try to change it up as much as possible. But do not introduce a brand new food in a lunchbox. Save these new foods for dinner time at home.
Here’s to a great school year!
Disclosure: This is a sponsored post and I was compensated for this post. Thank you for allowing me to work with brands that I love and support. All opinions expressed here are 100% my own.
Sometimes you just need a sandwich. A big sandwich. Or a chicken burger. One that drips when you take a bite and is juicy and full of flavor. This is for the days when a salad won’t cut it. When you just need more.
I could have grilled a big, juicy ground beef patty but I had lovely chicken thigh meat in my fridge and couldn’t let those babies go to waste. Grilled to perfection and the grill marks get me every time. Oh baby.
This chicken sandwich rocks on so many levels. . the bacon, the chicken thigh meat, the perfectly toasted bun, and fresh, crisp green leaf lettuce and the big, luscious slices of fresh tomatoes.
The “prep time” is the refrigeration time for the chicken thigh meat with the dry rub. And the cook time is an estimate. Chicken is done when cooked through to an internal temperature of at least 165°F.
Author: Hip Foodie Mom
Recipe type: Main
For the dry chicken rub:
1 tablespoon brown sugar
2 to 3 tablespoons smoked paprika
1 teaspoon kosher salt
½ tablespoon ancho chili pepper powder, you can add more if you want more heat
1 teaspoon black pepper
½ tablespoon turmeric
½ tablespoon coriander
½ tablespoon garlic powder
1 teaspoon cinnamon
¼ teaspoon star anise powder
For the chicken sandwich:
4 big chicken thigh pieces, boneless and skinless
4 buns, toasted
honey dijon mustard with balsamic vinegar
dijon mustard, optional
4 slices cheddar cheese
cooked thick, crispy bacon strips
green leaf lettuce
For the dry rub:
Combine all of the ingredients in a small bowl and mix until well blended. Taste and adjust any seasonings as needed. Sprinkle dry rub onto each chicken thigh piece, on both sides, and gently rub in. Cover and place into the refrigerator for at least an hour.
For the sandwich:
Fire up the grill. Remove chicken thighs from the fridge and place into the hot grill and let cook undisturbed until browned, for about 3 minutes. Flip the chicken thighs and repeat. Continue this until the thigh meat is nicely charred and cooked through to an internal temperature of at least 165°F. Remove from the grill and let rest for a few minutes before assembling your sandwich.
To assemble: generously slather on the mayonnaise and dijon mustard on the bottom piece of the bun and slather on Maille’s honey dijon mustard with balsamic vinegar on the top side of the bun. Place the slice of cheddar cheese on the bottom bun, add the chicken thigh meat (which should still be hot), layer on the tomatoes, lettuce and thick, crispy bacon. Top with the top bun and devour immediately.
Dry rub inspired directly from Tom Douglas’ Chicken Rub, Rub With Love. I figured out the proportions on my own.
And just to make sure someone gets to try this fabulous Honey Dijon Mustard with Balsamic Vinegar. . We’re giving away the entire product line of Maille’s dijon mustards and cornichons. One reader will win everything featured below.
You guys have to try each and every product shown above. These are the best. Enter the giveaway below and GOOD LUCK!! a Rafflecopter giveaway
Disclosure: This is not a sponsored post. I was provided with all of the products featured above to sample. I wanted to host a giveaway because I truly love these products.
Ever since our vacation last summer, my family has been addicted to Butter Noodles. And I’m not talking about light butter. I’m talking full fat salted butter, full taste, slab on a ton of butter, mixed with some garlic, Butter Noodles. This has been my quick go-to dinner when the pantry is bare and I don’t have a lot of time to cook dinner.
Since August is National Olive Oil Month, I decided to see if I could come up with a healthier version of a pasta dish that the entire family would enjoy. When I cook, I hate wasting vegetables and fresh greens so I tend to throw everything I have into a dish (or will make pesto) and just cook it up. . this is sort of how this recipe came to life. My husband and I are also trying to get healthier and wouldn’t mind losing a few pounds. So, since I was making healthy pasta, I grabbed the whole grain pasta at the store and went for it.
This pasta was so delicious. I love lighter, colder pastas in the summer and loved the extra virgin olive oil + a splash of balsamic for more flavor. For even more bite, heartiness and fun, feel free to mix in some seasoned breadcrumbs and if the raw vegetable pesto doesn’t do it for you, you can lightly sauté everything to warm it up before mixing in with your pasta.
Truth be told, my kids didn’t love this pasta as much as my husband and I did but you can bet I’m going to be making this again and will keep throwing vegetables into their dishes whether they like it or not.
The key to this pasta, aside from the actual whole grain noodles and seasonal summer vegetables I used, is the extra virgin olive oil. I used Pompeian. In honor of National Olive Oil Month, Pompeian is encouraging people to take the Pompeian Pledge and swap butter for olive oil in everyday recipes. To learn more, click here and the next time you’re at the grocery store, check out Pompeian’s line of olive oils and vinegars. You can also visit Pompeian’s Facebook page to find out how you can pledge to switch from butter to olive oil in your recipes during the month of August for National Olive Oil month. 1,000 people who take the pledge will be randomly selected to win a coupon for a free bottle of Pompeian Extra Virgin Olive Oil, along with movie prize packs, so check it out!
And speaking of movie prize packs, another recipe, if you can call it that, that we make all the time and especially on Friday nights for family movie night is popcorn with olive oil and salt. We’ve literally been making our popcorn like this for over 2-3 years. I hope you enjoy and take the pledge!
The only thing you are cooking here is the pasta. If the raw vegetable pesto doesn’t do it for you, you can lightly sauté the mixture with some extra virgin olive oil over medium heat.
Author: Hip Foodie Mom
Recipe type: Main
Serves: 4 to 6
½ lb. whole grain spaghetti pasta
½ head of cauliflower, cut into big chunks
½ medium to large sized zucchini, cut into big chunks
½ yellow summer squash, cut into big chunks
1 heaping cup green olives
2-3 sun dried tomatoes (I used the kind that is jarred with olive oil)
1 to 2 cups fresh arugula (use however much you want)
¼ cup pine nuts
¼ cup freshly grated parmesan cheese + more when serving if desired
¼ cup extra virgin olive oil
salt and pepper
1 teaspoon crushed red pepper flakes for some heat, optional
balsamic vinegar; optional
Cook pasta according to package instructions; cook to al dente. Drain, rinse and set aside.
As the pasta is cooking, place all of the vegetable chunks into a large food processor and pulse until the cauliflower, zucchini and summer squash resemble a couscous like texture. Remove from the food processor and place into a large mixing bowl. Add in the green olives, sun dried tomatoes, fresh arugula, pine nuts and parmesan cheese and pulse until everything is blended and chopped very fine (you still want texture; do not over process/pulse). Remove from the food processor and add into the same mixing bowl with the vegetables. Mix well using a rubber spatula.
Add the whole grain pasta to the mixing bowl, along with the extra virgin olive oil. Mix well, coating the pasta with the vegetable pesto. Season with salt, pepper and crushed red pepper flakes if desired and enjoy immediately. When serving, feel free to add a splash of balsamic vinegar (or white wine or red wine vinegar) for a kick and more freshly grated parmesan cheese over the pasta if desired.
Recipe adapted from Deb Perelman’s cauliflower pesto from The Smitten Kitchen cookbook.
If you’re interested in more recipes using olive oil, click here to try my Olive Oil and Thyme mini bundt cakes. This recipe is one of my favorites.
Disclosure: This post is in partnership with Pompeian’s Blogger Ambassador Program and Pompeian Pantry Insiders. I was compensated for this post and as always, all opinions are 100% my own. Thank you for allowing me to work with brands that I love, use and support.
Noodles are definitely a staple at my house. My kids love pasta and Asian noodles are one of their favorites. Because of this, Lo Mein was one of the first dishes I learned how to make. I would play around with sauce ingredients and vary what I put inside. Sometimes with beef or chicken and sometimes keeping it all vegetables.
Chinese stir fry, fried rice, beef with broccoli, shrimp with white sauce and, of course, lo mein are some of our favorites. If you haven’t tried making Chinese food at home, you really need to! You’re going to be amazed at how easy it really is. I believe the key to great Chinese food at home is using fresh, quality ingredients and making sure you have the right cooking essentials.
So, head on over to The Kitchenthusiast to read this post and to get this fabulous recipe. You don’t want to miss this one! And if you like it, please leave me a comment down below or over at KitchenAid’s blog.
MAKE-AHEADCook the pasta noodles and chop up all of the veggies the night before and keep in the refrigerator. This way, everything will be prepped and ready to go for dinner after a busy day!
I hope you enjoy it!
Disclosure: This is a sponsored post and is in conjunction with my partnership with KitchenAid and The Kitchenthusiast. All opinions expressed here, as always, are 100% my own. Thank you for supporting me in partnering with the brands that I love.
It’s Monday you guys and I’m here with something fabulous.
It took me a week to get back into the swing of things and to recover from my vacation. Why is it that we always need a vacation after a vacation?! Anyway, after adjusting back to my correct time zone and feeling at home in my kitchen again, I dove in over the weekend and cooked and photographed 6 dishes for the blog. Crazy town USA.
As a food blogger, it’s important to stay informed of new products, food trends, food news etc. . and I’m here today to tell you about Le Creuset’s new line of Stainless Steel cookware.
We all use and love their enameled cast iron cookware and bakeware, casserole dishes, skillets, grill pans and griddles, roasters and more. And we all know Le Creuset is a quality product so I knew their Stainless Steel saucepan was going to rock.
I made my favorite homemade marinara sauce and loved it! This stainless steel saucepan heats up tremendously fast and evenly and has a self-sealing lid that locks in moisture, while a relief vent releases steam to prevent boil-over. The inside layer is made of surgical-grade stainless steel for a safe and stable cooking surface and also has laser-etched interior capacity markings on the inside to make measuring easy. I also used this saucepan last weekend to make hot cocoa just to test how quickly this baby can heat up. I love it. Now, I just need the rest of the new stainless steel line! To learn more, click here.
Now let’s get to this recipe!
It’s Monday so I wanted to make something vegetarian and I don’t know about you but I can’t get enough zucchini in my life right now. Question for you: when making stuffed pasta shells, do you bake and serve them shell opening side up or down? For this recipe, I liked baking and serving them up so you can see the lovely julienned strips of zucchini.
Don’t you want to just dive in?!
You’ve got to try this recipe! I hope you can enjoy this one for an upcoming Meatless Monday. . or maybe even tonight?!!
2 to 3 cups cremini mushrooms, chopped finely or diced
Salt and pepper to taste
1 cup fresh ricotta
1 cup shredded mozzarella cheese
For the marinara sauce:
Heat the olive oil in a medium to large sized saucepan or Dutch oven over medium high heat. Add the garlic, oregano and thyme sprigs and allow everything to cook in the olive oil for about 2-3 minutes.
Pour in the crushed tomato sauce and diced tomatoes and mix well. Bring to a boil, turn the heat down to medium-low and let simmer for about 20 minutes. Stirring occasionally.
Season with the red chili pepper flakes and salt and pepper. Mix well and let cook for an additional 10 minutes more. Remove from heat and set aside. Remove the oregano and thyme sprigs and discard.
For the stuffed pasta shells:
Cook the jumbo sized pasta shells according to package instructions; cook to al dente only. Remove from heat, drain, rinse and set aside.
Preheat oven to 375 degrees. Using a medium to large sized nonstick skillet over medium high heat, heat the olive oil for about a minute. Add the garlic and onions and sauté for 2-3 minutes. Add the zucchini and mushrooms and cook about 4-5 minutes, until soft and tender. Season with salt and pepper and mix well. Remove from heat and set side.
Using a large mixing bowl, combine the slightly cooled zucchini and mushroom mixture (discarding any liquid) with the ricotta cheese. Mix well. Using a 9×13 casserole baking dish, pour in about 1 cup of the marinara sauce on the bottom, covering the dish.
Stuff the pasta shells with the zucchini, mushroom and ricotta mixture and place open side up or down (your preference) into the baking dish on top of the marinara sauce. Continue until the baking dish is full.
Ladle another 1 to 2 cups of the marinara sauce over the pasta shells and sprinkle the shredded mozzarella cheese over the top. Cover the baking dish with foil and bake for about 25 minutes, or until the inside is heated through. Remove the foil and bake for another 5 minutes or until the cheese is melted nicely. Serve immediately.
Hello! My name is Alice. Here, at Hip Foodie Mom, you will find fresh food recipes using local, seasonal ingredients. From meat dishes to vegetarian to Asian inspired dishes, you are sure to find something you like. Thank you for stopping by!